Turnips often get the short end of the stick in the root vegetable family, placing behind all others in popularity besides maybe the rutabaga. I suggested this recipe in the March Farmscape newsletter (sign up here), but it is too good not to feature in its own post. It's adapted from this recipe Gourmet's September 2009 issue.
You will never doubt turnips after eating this, and I'd be surprised if you prepared them any other way - I know I don't. Miso brings the umami flavor that's sometimes lacking from vegetarian cuisine, and deglazing the pan brings out a sweetness to the turnips that's positively irresistible.
1 lb turnips
1 tbsp miso
1 1/2 tbsp butter
1/2 c water
2 tsp mirin or white wine
Mix together the miso and 1 tbsp of the butter.
Trim the stem and root ends of the turnips and wash well. Cut into wedges.
In a pan over medium heat, bring the turnips, water, mirin, and 1/2 tbsp butter to a boil. Cover the pan with a lid and continue to boil for 7-10 minutes.
As the turnips cook, mash together the miso and remaining 1 tbsp butter with a fork.
When the turnips are just fork tender, remove the lid and stir in the miso butter. Continue to cook until all liquid is evaporated and the turnips are lightly glazed.
Serve, and enjoy!