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Miso Glazed Turnips And Carrots

Miso love these veggies.

Prep
Cook
Serves 4people
Ingredients
1
lb Organic Rainbow carrots, peeled and cut into 1" spheres
1
lb small turnips, trimmed, scrubbed and cut into 1" wedges
2
tbsp white or brown miso
2
tbsp unsalted butter
1
tsp brown sugar
kosher salt
freshly ground pepper
2
tbsp freshly squeezed lemon juice
Directions
1.
Combine turnips, carrots, miso, butter and sugar in a medium skillet, then add water just to cover the vegetables. Season with salt and pepper.
2.
Bring to a boil over medium-high heat and cook vegetables, turning occasionally, until they are tender and the 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 the vegetables. Season with salt and pepper.

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