Sous Vide Miso-Butter Japanese Turnips

Turnips don’t get the love they deserve. At least I don’t think so. They’re not sexy and luxurious like black truffles. They don’t conjure up total comfort like sweet potatoes. But like so many root vegetables in winter, they get incredibly sweet from the cold. Even more so with Japanese turnips, which are smaller in size and more tender, meaning they don’t even have to be peeled. What’s more, they are never bitter like larger varieties. I love them cooked with a little miso and butter. Miso, made from fermented soy beans, imparts a wonderful savory, meaty, umami flavor. I used the white variety, which is the mildest, so as not to overwhelm the natural flavor of the turnips. And butter? Well, that just makes everything better. This recipe for miso-butter Japanese turnips made in a precision cooker could not be easier. You’ll be surprised at the punch of flavor these turnips possess, largely because the vacuum-sealing of the bag they’re cooked in really infuses the miso into them.

Author

Carolyn Jung

Carolyn Jung is a James Beard Award-winning Bay Area food journalist, whose work has appeared in the San Francisco Chronicle, Every Day with Rachael Ray, Coastal Living, Via magazine, Food Arts, Edible Silicon Valley, Wine Spectator and other publications. She is the former staff food writer for the San Jose Mercury News. Her debut cookbook "San Francisco Chef's Table'' published in December 2013. She is also the creator of the acclaimed blog, FoodGal.com.

Prep Time: 00:30

Recipe Time: 00:30

Temperature : 185F / 85C

Ingredients

• 2 tablespoons water
• 2 tablespoons cold unsalted butter, cut into two pieces
• 2 tablespoons white miso
• 1/2 teaspoon granulated sugar
• 1 pound Japanese turnips, tops removed and scrubbed clean
• Thinly sliced scallions, for serving

Directions

1. Set the Anova Sous Vide Precision Cooker to 185ºF (85ºC).
2. Heat water in a small saucepan over medium heat. When the water is warm, whisk in the butter, one piece at a time. Next, whisk in miso and sugar. Remove from heat and let cool to room temperature.
3. Cut turnips in half vertically. Transfer to a bowl and add the miso-butter mixture, stirring to coat well. Transfer mixture to a large zipper lock or vacuum seal bag, making sure that the turnips are arranged in one layer. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.
4. Place the bag in the water bath and set the timer for 30 minutes.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Transfer the entire contents of the bag to a large skillet over medium-high heat. Bring liquid to a simmer and cook until liquid is almost completely reduced.
2. Arrange turnips on a serving platter and scatter green onions over the top. Serve.