Oleh : MemoriQQ
Tender sweet Hakurei turnips pan-seared and quickly braised in a flavorful ginger miso glaze, topped with fresh shiso. A simple and addicting appetizer or side dish. Vegan and GF.
Truth is not to be found outside. No teacher, no scripture can give it to you. It is inside you and if you wish to attain it, seek your own company. Be with yourself. ~Osho
Pan-seared Turnips with Ginger Miso Glaze is a super quick dish to throw together. What a treat these little salad turnips are! Also known as Hakurei or Tokyo Turnips, their tender and supple texture make them perfectly delicious raw, lovely tossed in salads, and make a beautiful quick pickle. Their flavor is sweet and almost slightly fruity with a tiny bitter note but not anything close to the bitterness of the classic turnip.
Searing them makes them juicy and even sweeter, rounding out with a little toasty flavor. We toss in fresh ginger, miso and mirin lightly glazing the turnips with a bit of delicious salty tang. Top it all with fresh shiso, one of my current favorite herbs!
Shiso is a brightly flavored herb with the essence of mint, anise, and citrus. It truly elevates this dish to higher flavor heights, paring perfectly with the succulent salad turnip. Both salad turnips and shiso have been showing up more at our farmers market. Asian markets often carry both in the produce section.
What you’ll need:
How to cook Pan-seared Salad Turnips
Scrape off any dirt or blemishes with a sharp knife. I like to leave the stem on, feel free to cut it off.
Give them a good rinse paying attention to the stem area (if keeping that intact, as dirt and rocks like to hide in the stems).
Cut turnips in wedges by cutting each one in half and then each half in quarters or thirds.
Whisk together mirin, rice vinegar, grated ginger, miso and salt (start with a 1/4 teaspoon and add more if needed).
Get the pan hot and sear the turnips cut side down, turning as needed.
Add ginger miso mixture, stir for about a minute or two to cook the ginger, and fully coat the turnips.
Remove from heat. Stir in the shiso. And Serve!
What to serve with Salad Turnips:
I assure you these pan-seared turnips go down easy. I ate the whole dish myself.
Tender sweet Hakurei turnips quickly pan-seared, then braised and tossed with a flavorful ginger miso glaze and topped with fresh shiso. A simple and addicting side dish.
- 1 pound salad turnips, about 6–8 medium, cut in wedges
- 1 tablespoon avocado oil
- 2 teaspoons mirin
- 2 teaspoons rice vinegar
- 1 teaspoon ginger, grated
- 1 1/2 teaspoons white miso
- 1/4 –1/2 teaspoon salt
- 1/4 cup fresh shiso, cut in ribbons or roughly chopped
- Scrape off any dirt or blemishes with a sharp knife. Give them a good rinse paying attention to the stem area (if keeping that intact dirt and rocks like to hide in the stems).
- Cut turnips in wedges by cutting each one in half and then each halve in quarters or thirds.
- Whisk together mirin, rice vinegar, grated ginger, miso and salt (start with a 1/4 teaspoon and add more if needed).
- Heat a skillet on high heat for about a minute. Add avocado oil and turnips. With tongs, push the turnips around until most of them are cut side down. Cook 2 minutes and flip them over or stir them. Turn heat down to medium heat. Leave cooking another 2 minutes.
- Add ginger miso mixture, stir for about a minute or two to cook the ginger and to fully coat the turnips.
- Remove from heat. Stir in the shiso.
Keywords: salad turnip recipe, turnip recipe, braised turnips, seared turnips, how to cook turnips, Hakurei turnips