Miso-Glazed Turnips
White Miso, Sherry Vinegar PDO from Spain, Citrus Yogurt, Sesame Seeds, Parsley
Chef John White of Jaleo | Washington, D.C.
Yield: 1 serving
“The glaze used in this recipe is great for grilled vegetables, fish, chicken, and beef. The Sherry Vinegar PDO from Spain gives the dish just the right amount of acidity, pairing well with the umami from the white miso.” — Chef John White
Adapted by StarChefs | October 2025 | Photo: Cameron Whitman
INGREDIENTS
Sherry-Miso Glaze:
Yield: 1¼ cups
1¾ cups Sherry Vinegar PDO from Spain
3½ tablespoons brown sugar
2 tablespoons white miso
3½ tablespoons soy sauce
2 tablespoons rice vinegar
Citrus Yogurt:
Yield: 2 cups
1½ cups Greek yogurt
1 teaspoon ground white pepper
1 tablespoon lemon juice
2 tablespoons honey
Kosher salt
Sherry Vinaigrette:
Yield: 1 cup
¼ cup Sherry Vinegar PDO from Spain
¾ cup extra virgin olive oil
Kosher salt
Turnips:
5 turnips, halved
Kosher salt
Grapeseed oil
To Assemble and Serve:
Yield: 1 serving
3 sprigs parsley or pea shoots
2 baby turnips, halved and blanched, tops reserved
Kosher salt
Sliced turnip
1 tablespoon toasted black and white sesame seeds
METHOD
For the Sherry-Miso Glaze:
In a saucepan over medium-high heat, combine Sherry Vinegar PDO from Spain and brown sugar. Cook until mixture begins to thicken and a syrup-like consistency is achieved. Whisk in miso, soy sauce, and rice vinegar. Reduce heat and let simmer 3 minutes. Strain mixture into a nonreactive container and refrigerate.
For the Citrus Yogurt:
In a mixing bowl, combine all ingredients. Taste and adjust seasoning. Refrigerate until chilled.
For the Sherry Vinaigrette:
In a mixing bowl, add vinegar. While whisking, slowly add olive oil and until emulsified. Season with salt. Shake well before using.
For the Turnips:
Prepare and heat a grill over high flame. Place turnips on a clean work surface and season with salt and oil. Place on hot grill, cut-side down, and cook 3 minutes, or until turnips are blistered and lightly caramelized. Let cool.
To Assemble and Serve:
In a saucepan over low flame, warm ¼ cup Sherry-Miso Glaze. Once hot, add Turnips. Stir until Turnips are evenly coated. Keep warm. In a mixing bowl, combine parsley sprigs or pea shoots, 2 teaspoons Sherry Vinaigrette, and kosher salt to taste. Smear ½ cup Citrus Yogurt in a circle on a serving plate. Arrange 10 Turnips cut-side up in a natural composition. Garnish with raw turnip slices in between Turnips, causing them to stand up. Place dressed salad on top of turnips and garnish with sesame seeds. Place baby turnip halves around base of the Turnips.
