Ginger Miso Turnips and Sugar Snap Peas – This tasty, Asian-inspired summer side has an air of sophistication, but is surprisingly sweet and approachable.
Sugar snap peas are universally deemed an acceptable vegetable in my home. They’re sweet and crunchy, not to mention a whole lot of fun to pull apart.
My kid’s “acceptable vegetable” list is rather short, so I tend to make a whole lot of sugar snap peas. Currently, my favorite recipe is for Ginger Miso Turnips and Sugar Snap peas. The kids gobble up the peas in the recipe, but have to be coerced a little bit into trying the turnips.
Turnips are a bit like an unsweetened carrot. They have a little bit of a bite but they’re not bitter, per se. With the addition of miso and brown sugar they really shine. They were so tasty that the kids were able to handle taking a couple of bites. Trust me, that’s saying something… Mr. Simple Seasonal and I, however, ate right up all of the vegetables the kids didn’t!
This side pairs well with a number of proteins including salmon, pork, chicken, and steak. I have a recipe that I’m also planning on sharing with you that includes pork and fresh blackberries that pairs brilliantly with this one.
Serve your protein and Ginger Miso Turnips and Sugar Snap Peas with some jasmine rice and you’ll have a tasty, Asian-inspired meal!
- ½ lb sugar snap peas
- 1 Tbsp canola oil
- 1 lb turnips
- 4 scallions (about ⅓ C)
- 2 Tbsp minced ginger
- 2 Tbsp white miso
- ½ tsp dark brown sugar
- 2 Tbsp water
- Peel and chop the turnips into bite-sized pieces. Wash, remove the stems from, and string the sugar snap peas. Cut the trimmed sugar snap peas in half diagonally. Chop the scallions and mince the garlic.
- Heat 1 Tbsp of canola oil over medium-high heat. Evenly spread the turnips out over the pan and do not stir for 5 minutes so that they brown. Continue cooking, stirring periodically for another 3-5 minutes or until the turnips begin to soften.
- Meanwhile, whisk together the white miso, dark brown sugar, and water. Set aside.
- Add the sugar snap peas, scallions and ginger to the pan and cook for 3 more minutes or until the peas are just tender. Pour the miso mixture over the vegetables and cook for 1 more minute and then remove from the heat. Serve immediately.