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Miso Sautéed Turnips (Roots + Greens)

A savory, root-to-leaf side dish with an Asian twist — quick, wholesome, and perfect over rice or noodles.
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Prep Time:5 minutes
Cook Time:7 minutes
Course: Side Dish
Cuisine: Asian
Keyword: miso, turnips, vegetable, wellness
Servings: 2
Author: Hong Thaimee

Ingredients

  • 1/2 lb brunch fresh turnips, with greens Turnip roots: Wash well and cut into quarters, Turnip greens: Rinse and thinly chop No need for perfection — rustic and real is best.
  • 1 tsp garlic crushed
  • 1 tbsp miso paste (white or yellow works best) or to taste
  • 1 tsp Thaimee All Purpose Sauce or to taste
  • 1 tsp healthy cooking oil (or a splash of water for oil-free sautéing)
  • a splash water as needed

Instructions

  • Sauté the Roots Heat a pan over medium heat. Add the oil (or a splash of water), then toss in the quartered turnip roots. Cook for 3–4 minutes, until they start to soften and get lightly golden and browned.
  • Add the aroma Once the turnip roots are lightly browned, add the garlic and continue sautéing for about 1 minute, just until the garlic is fragrant and cooked through.
  • Add the Greens Toss in the chopped turnip greens. Cook for 1–2 minutes more, just until wilted. Add a bit more water if needed to loosen the sauce and coat everything evenly.
  • Add Flavor Option 1: Add the miso paste and Thaimee All Purpose Sauce directly to the pan and stir everything together. Option 2: Mix the miso and sauce with a splash of water in a small bowl first, then pour it into the pan for a smoother glaze.
  • Serve + Enjoy Taste and adjust seasoning if needed. Serve warm as a side dish, or spoon over rice or noodles for a complete, feel-good meal.

Video

Notes

Nutrition Note: Why Turnips Deserve More Love

Turnips are incredibly nutrient-dense but often overlooked. The roots are rich in vitamin C and fiber, while the greens are full of calcium, vitamin K, and folate.
 Together, they support everything from digestion and immunity to bone health and detox — all while being affordable and widely available.
Eating root-to-leaf is not only sustainable, it’s deeply nourishing.

My Personal Tips

  • This is a great zero-waste recipe — use everything!
  • Add tofu or your favorite choice of protein to make it a whole meal. 
  • Leftovers reheat well — I love it over warm soba or tucked into a grain bowl.