Braised turnips with miso

Active: 15 minutes; Total: 40 minutes; Yield: 4 servings

Turnips, white, peeled, halved	1 pound
Butter, unsalted	2 tablespoons
Water	¾ cup
Vinegar, sherry	1 tablespoons
Salt	Pinch
Miso, white	2 tablespoons
Honey	1 teaspoon

1. If the turnips come with greens, wash and chopped them; set aside. 
2. Place the turnips, butter, water, vinegar, and salt in a high-sided medium skillet. 
3. Bring to a boil, cover, and reduce heat; simmer gently for 20 minutes. 
4. Uncover, and reserve about ¼ cup of the cooking liquid from the pan. 
5. Bring the heat up to medium-high; continue to cook the turnips in the remaining liquid until it has almost evaporated and the turnips are tender and glazed, about 5 to 8 minutes. 
6. Meanwhile, in a small bowl, whisk the reserved liquid with the miso paste and honey, until smooth. 
7. Pour the miso mixture in with the turnips, add the greens if you have them, mix well, and cook for 1 minute to heat through; serve warm. 

Recipe from Fred Hutch’s CookForYourLife.com.

Lamb & vegetable broth

Lamb shoulder or breast on the bone, fat trimmed	1 ½ pounds
Onion, large, chopped	1
Bay leaves	2
Water	6 ¼ cups
Carrots, chopped	3
Turnip, white, diced	½
Cabbage, white, small, shredded	½
Leeks, large, thinly sliced	2
Tomato paste	1 tablespoon
Parsley, chopped	2 tablespoons
Salt
Pepper, freshly ground

1. In a Dutch oven, combine the lamb, onion, bay leaves, and water; bring to a boil. 
2. Skim off the foam and continue to boil for a few minutes. 
3. Reduce the heat, cover, and simmer gently for 1 ½ to 2 hours. 
4. Remove the lamb from the stock, and place on a chopping board; leave to cool. 
5. Remove the meat from the bone, and cut into small pieces, which are returned to the pot; discard the bone. 
6. Add the carrots, turnip, cabbage, leeks, and tomato paste, and stir well. 
7. Add the parsley, and season well with salt and pepper. 
8. Bring the stock gently back to a boil, and then reduce the heat and simmer, uncovered, for 30 minutes, until all the vegetables are tender. 

Recipe from 500 Slow Recipes.