Glazed Turnips

I’m awfully happy to see Friday roll around this week.  And even happier to get home from the latest business trip to find that in addition to delivering my dog to my house, my mom left a piece of lemony chicken in the fridge.  Takeout plan aborted! Just had to come up with some sides. 

Turnips last a while in the fridge so I still had a couple of usable ones.   These glazed turnips beat a lot of the potatoes I’ve eaten in my time.  They’re tender, buttery, sweet and salty with just a hint of turnip earthiness.  And they’re easy!  Peel, chop, dump, boil, saute.  Done in about 25 minutes.  No substitutions necessary.

Don’t let the word “glazed” frighten you.  This is not a thick syrupy sauce.  It’s so light that you almost don’t notice it except that the flavor is so fantastic.  In fact, it’s very cool the way that deglazing the pan with a little water at the end turns into such a wonderful coating in just a few seconds.  If you’re not yet a fan of turnips give this recipe a try.  I think it might win you over!

Good? Very.
Easy? Very.
Good for company? Definitely.
Special shopping? Nope.

Glazed Turnips


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


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.

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.


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