15 minutes or less · Appetizers · Quick Meals · Vegetarian

Turn Down or Turnip for what?

 

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As promised, I have a delicious new recipe to share with y’all today.

I don’t know about you, but when I see turnips at the store, I usually turnip my nose to them (see what I did there?).  Turnips are one of those vegetables that looks sort of strange sitting there in their raw, awkward state.  Not to mention, they can be intimidating.  Don’t you agree?

I’ve only ever cooked them once before and the resulting bitter veggie was enough for me to never want to cook them again.

Until now…

I finally found a recipe that make turnips a little more tolerable.  No, they still aren’t my favorite root vegetable, but after making this recipe, it’s safe to say, I’d eat them again.

Capiche?

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Glazed turnips make a nice side dish for just about everything.

GLAZED TURNIPS
Yield: serves 2

  • 1 lb small to medium (2-inch) turnips
  • ~3/4 cups plus 1 T water
  • 1 T butter
  • 1/2 T sugar
  • 1/2 teaspoon salt
  • Garnish with chopped fresh (dried works too) parsley
    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 3/4 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 1 tablespoon water and stir to coat turnips with glaze.

 

 

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I served mine alongside Parmesan Pumpkin and Kale. A healthy, well-rounded meal. Winning.

Happy Weekend y’all!

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2 thoughts on “Turn Down or Turnip for what?

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