Ingredients

• 1 pound small turnips, trimmed, scrubbed, cut into 1" wedges
• 2 tablespoons white miso
• 2 tablespoons unsalted butter
• 1 teaspoon sugar
• Kosher salt, freshly ground pepper
• 2 tablespoons fresh lemon juice

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Instructions

1. Combine turnips, miso, butter, and sugar in a medium skillet, then add water just to cover vegetables. Season with salt and pepper.
2. Bring to a boil over medium-high heat and cook turnips, turning occasionally, until they are tender and liquid is evaporated, 15���20 minutes.
3. Once all the liquid has cooked off, keep cooking turnips, tossing occasionally, until they are golden brown and caramelized and the sauce thickens and glazes the vegetables, about 5 minutes longer.
4. Add lemon juice and a splash of water to pan and swirl to coat turnips. Season with salt and pepper.