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Miso Poached Radishes and Turnips

Miso poached radishes and turnips
Makes 2 portions



1 bunch radishes, tops removed (save for later use), ends trimmed, sliced into quarters

1 bunch white turnips, tops removed (save for later use), ends trimmed, sliced into quarters

2-3 Tbsp miso (any type you like) – I used a pumpkin ‘miso’ made with pumpkin, rice koji, and salt

1 Tbsp oil

Salt and pepper to taste

Garnishes: chives, cilantro, sesame seeds



Preheat oven to 400 0F

Clean radishes and turnips, remove greens, trim ends, and slice into quarters. Toss with 1 Tbsp oil.

Add radishes and turnips to a medium cast iron pan and arrange them so they are as flat as possible. Pour water over top, filling the pan about ¾ of the way up the radishes and turnips. If you add too much water, pour some out.

Scoop in your miso and give a little stir.

Put your pan in the oven and poach until most of the water has evaporated. Stir occasionally to ensure the miso gets mixed in and the radishes and turnips are covered. Taste test to see if you want more miso added.

Check the radishes and turnips with a fork for tenderness. If the water has evaporated and they are too firm for your liking, add a bit more water and continue to cook.

The poaching time will differ depending on your miso and the consistency you want. Mine took about 40 minutes. Remove from oven when you have a glazed look to the veggies and the ‘sauce’ that is left is more viscous than watery. Add salt and pepper to taste. 

Garnish with cilantro, chives, sesame seeds.

Serve by itself or with cooked white quinoa.