Glazed Turnips

Root vegetables, those that grow underground are plentiful this time of year. In the northern climates the growing season is coming to a close but we still need to eat during the winter. These hearty vegetables, when stored in cool, dark, dry places, will last a long time and provide great nutrition throughout the winter months. Some root vegetables are very familiar, potatoes and carrots, others were popular in days gone by, but are a little less known, now; parsnips, rutabagas and turnips. This is an easy, quick recipe to give turnips a try. Virgin Earth Farm has scrumptious small turnips, they cook very quickly, are so tender and no peeling required.

Glazed turnips make a nice side dish for roasted meats or poultry.

Active time: 20 min Start to finish: 35 min  YIELD  Makes 4 servings

INGREDIENTS

    • 2 lb small to medium (2-inch) turnips
    • About 1 1/2 cups plus 3 tablespoons water
    • 2 tablespoons butter
    • 1 tablespoon sugar
    • 1/2 teaspoon salt
    • Garnish: chopped fresh flat-leaf parsley

PREPARATION

    1. Peel turnips, then halve horizontally and quarter halves. Arrange turnips in 1 layer in a 12-inch heavy skillet and add enough water (about 1 1/2 cups) to reach halfway up turnips. Add butter, sugar, and salt and boil over moderately high heat, covered, stirring occasionally, 10 minutes. Boil turnips, uncovered, stirring, until tender and water has evaporated, about 8 minutes.
    2. Sauté turnips over moderately high heat, stirring, until golden brown,about 5 minutes more. Add 3 tablespoons water and stir to coat turnips with glaze.

GOURMET FEBRUARY 2001