Scrub the turnips clean and remove the greens if still attached. The greens are edible so you can reserve them for another recipe. Slice the turnips in half lengthwise and set them aside.

In a medium-sized bowl, combine the miso paste with ½ cup of the broth. Stir with a fork to help break down and incorporate the miso, then add the remaining broth, the maple syrup, and the ginger. Set this bowl aside.

Add the coconut oil to a large skillet set over medium heat. Once the skillet comes to temperature, add your halved turnips with the cut side facing down onto the surface of the skillet. Season the turnips with a small pinch each of salt and pepper. Allow the turnips to sear untouched for 5-7 minutes or until the bottoms are beginning to turn golden brown. Slowly pour the broth mixture into the skillet. Partially cover the skillet and allow the turnips to braise in the broth for 12-15 minutes or until they are fork tender. 

Sprinkle the minced cilantro or parsley over the turnips before servings. You can also add a sprinkle of flaky sea salt if you like but this is completely optional.