Turnips are in the same family as beets and radishes. They are a very versatile veggie and can be boiled, steamed, roasted, mashed or fried. They pair well with any meats and make an excellent side dish.
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
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.
Recipe from: Epicurious
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