1 bunch Red Dog hakurei turnip roots, trimmed, scrubbed, cut into 1” wedges
2 Tbsp. white miso
2 Tbsp. unsalted butter
1 tsp. sugar
Kosher salt and freshly ground black pepper
2 Tbsp. fresh lemon juice

Combine turnips, miso, butter, and sugar in a medium skillet, then add water just to cover vegetables. Season with salt and pepper.

Bring to a boil over medium-high heat and cook turnips, turning occasionally, until they are tender and liquid is evaporated, 15–20 minutes.

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.

Add lemon juice and a splash of water to pan and swirl to coat turnips. Season with salt and pepper.