Note: Mahle House uses the sous vide machine in many of their recipes, including these. If that is not an option for you, you can oven roast them instead, or research imitation methods such as using an Instant Pot or a Ziploc bag in water.

Preheat sous vide machine to 185°F.

If the turnips are very small leave them whole, otherwise cut in halves or quarters. Place in a suitably sized sous vide vacuum-ready bag.

In a small saucepan, bring juice and stock to a simmer, whisk in the miso, and then the butter and sugar. Once everything is dissolved, pour over turnips in bag and seal using the wet setting. Arrange the turnips in a single layer so they cook evenly, and place in sous vide for about 40 minutes or until tender. If not using right away, place in a bowl with ice water to stop the cooking process.

When ready to serve, heat a sauté pan over medium heat and place the contents of the bag into the pan. Simmer for a minute or two until the liquid has thickened noticeably (thin with a little stock if needed).

To serve, drizzle sauce over the turnips and sprinkle with toasted panko and green onion.