Recipe I tried today
...from the recipe list at Terra Organics.
GLAZED TURNIPS
Glazed turnips make a nice side dish for roasted meats or poultry.
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
Peel turnips, then halve horizontally and quarter halves. Arrange turnips in1 layer in a 12-inch heavy skillet and add enough water (about 1 1/2 cups) toreach halfway up turnips. Add butter, sugar, and salt and boil over moderatelyhigh 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; about5 minutes more. Add 3 tablespoons water and stir to coat turnips with glaze.
I've never had turnips before - they were quite good! I'm excited about my adventures in cooking. Now - I need to do something fun with that other half of an eggplant I have :)
GLAZED TURNIPS
Glazed turnips make a nice side dish for roasted meats or poultry.
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
Peel turnips, then halve horizontally and quarter halves. Arrange turnips in1 layer in a 12-inch heavy skillet and add enough water (about 1 1/2 cups) toreach halfway up turnips. Add butter, sugar, and salt and boil over moderatelyhigh 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; about5 minutes more. Add 3 tablespoons water and stir to coat turnips with glaze.
I've never had turnips before - they were quite good! I'm excited about my adventures in cooking. Now - I need to do something fun with that other half of an eggplant I have :)