Roasted Baby Turnips with Miso Butter and Fried Egg

Name: Roasted Baby Turnips with Miso Butter and Fried Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 bunches (about 1 pound) baby turnips (ping pong ball size), greens and soft stems reserved; 8 small baby red creamer potatoes (about 1 pound), halved; 1 large red onion, peeled with root intact, cut into 6 wedges; 1/4 cup vegetable oil; Kosher salt and freshly ground black pepper; 1/2 stick unsalted butter, at room temperature; 2 tablespoons yellow miso; 2 cloves garlic, finely grated; One 1-inch piece fresh ginger, peeled and finely grated; 4 scallions, thinly sliced (white and green parts kept separate); 4 to 6 large eggs

Servings: persons

3 bunches (about 1 pound) baby turnips (ping pong ball size), greens and soft stems reserved
8 small baby red creamer potatoes (about 1 pound), halved
1 large red onion, peeled with root intact, cut into 6 wedges
1/4 cup vegetable oil
Kosher salt and freshly ground black pepper
1/2 stick unsalted butter, at room temperature
2 tablespoons yellow miso
2 cloves garlic, finely grated
One 1-inch piece fresh ginger, peeled and finely grated
4 scallions, thinly sliced (white and green parts kept separate)
4 to 6 large eggs

1
Preheat the oven to 425 degrees F with a rack set on the middle shelf.
2
Heat a large cast-iron pan over medium-high heat.
3
Gently toss the baby turnips, potatoes and onion wedges with 2 tablespoons of the oil and a light sprinkle of salt and pepper.
4
Carefully add to the hot pan and put in the oven to roast until the vegetables are golden brown and the potatoes are cooked through, 20 to 25 minutes.
5
While the vegetables are roasting, prepare the miso butter.
6
Stir together the butter, miso, garlic, ginger and half of the scallion greens.
7
Thickly slice the reserved turnip greens and stems (about 1/2-inch pieces).
8
Remove the vegetables from the oven and turn off the heat.
9
Gently stir in the reserved turnip greens and scallion whites until just wilted, 1 to 2 minutes.
10
Add the miso butter to the pan and gently toss to coat the vegetables.
11
Return to the oven to keep warm while you cook the eggs.
12
Heat the remaining oil in a large nonstick pan over medium heat.
13
Crack 4 to 6 eggs into the pan; if they stick together, that's OK. Sprinkle lightly with salt and pepper.
14
Cook until the whites start to set, 2 to 3 minutes, and then cover with a lid and continue cooking until the whites are set but the yolks are still runny, 1 to 2 minutes.
15
To serve, top the roasted vegetables with the fried eggs and garnish with the remaining sliced scallions.

482

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 bunches (about 1 pound) baby turnips (ping pong ball size), greens and soft stems reserved, 8 small baby red creamer potatoes (about 1 pound), halved, 1 large red onion, peeled with root intact, cut into 6 wedges, 1/4 cup vegetable oil, and more.

Yes, Roasted Baby Turnips with Miso Butter and Fried Eggs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Baby Turnips with Miso Butter and Fried Eggs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions