Glazed Turnips
serves 2-4
A lightly sweet glaze adds richness to balance the peppery spice of the turnips. If you can find them, red turnips have a great color when cooked and often lend a hint of bitterness to add complexity to this simple dish.
1 pound turnips, peeled and cut into 1 1/2-inch pieces
1 tablespoon unsalted butter
1 teaspoon sugar
kosher salt and freshly ground black pepper
water
prep: 5 minutes
total: 20 minutes
peeler
large sauté pan with cover
wooden spoon
1. Peel and cut the turnips into 1 1/2-inch pieces.
2. Heat the butter in a large sauté pan over medium heat. When it begins to melt, add the turnips. Sprinkle them with the sugar and a little salt and pepper. Add enough water to cover the bottom of the pan by a quarter inch.
3. Cover the pan. Simmer the turnips until the turnips are barely tender when a knife is inserted, 10-12 minutes.
4. Remove the cover and let any remaining liquid evaporate. Then, add just enough water, about 1 tablespoon, back in to the pan to release the flavored bits from the bottom of the pan. Shake the pan to coat the turnips with the glaze. Add salt and pepper to taste.
2. Heat the butter in a large sauté pan over medium heat. When it begins to melt, add the turnips. Sprinkle them with the sugar and a little salt and pepper. Add enough water to cover the bottom of the pan by a quarter inch.
3. Cover the pan. Simmer the turnips until the turnips are barely tender when a knife is inserted, 10-12 minutes.
4. Remove the cover and let any remaining liquid evaporate. Then, add just enough water, about 1 tablespoon, back in to the pan to release the flavored bits from the bottom of the pan. Shake the pan to coat the turnips with the glaze. Add salt and pepper to taste.
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