Always check the labels of the products you use.
Method
- 1
Mix. Mix turnips, miso, butter, and sugar in a mid-sized skillet, next add water just to cover vegetables. Add salt and pepper till it tastes right. Bring to the boil over a medium-high flame and cook turnips, turning now and then, till they are tender plus liquid is evaporated, 15–20 minutes. Carry on cooking turnips, tossing now and then, till they are amber brown plus caramelized plus the sauce thickens plus glazes the vegetables, around 5 minutes longer when all the liquid has cooked off. Tip in lemon juice plus a splash of water to pan plus swirl to coat turnips. Add salt and pepper till it tastes right.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Low sugars: 4.5 g sugars per 100 g (limit ≤ 5 g)
- Source of fibre: 2.4 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 133 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
1.2 g per serving
2.4 % of the 50 g daily maximum · 4.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 103 kcal |
| Protein | 2.1 g |
| Carbohydrate | 10.9 g |
| of which sugars | 6 g |
| of which free sugars | 1.2 g |
| Fat | 6.3 g |
| of which saturates | 3.6 g |
| Fibre | 2.5 g |
| Salt | 0.94 g |
Protein per 100 kcal
2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
