Glazed Turnips

Name: Glazed Turnips
Prep time: 20 min
Total time: 20 min
Yield: Makes 4 servings
Cuisine: French
Ingredients: Minced fresh parsley leaves for garnish; About 1 cup chicken, beef, or vegetable stock, preferably homemade; About 1 cup chicken, beef, or vegetable stock, preferably homemade; 1 teaspoon sugar; About 1 cup chicken, beef, or vegetable stock, preferably homemade; Salt and black pepper to taste; Salt and black pepper to taste; 1 pound turnips, carrots, radishes, onions, or other vegetable, trimmed, peeled, and cut into pieces about the size of radishes; 1 pound turnips, carrots, radishes, onions, or other vegetable, trimmed, peeled, and cut into pieces about the size of radishes; 1 pound turnips, carrots, radishes, onions, or other vegetable, trimmed, peeled, and cut into pieces about the size of radishes; 1 pound turnips, carrots, radishes, onions, or other vegetable, trimmed, peeled, and cut into pieces about the size of radishes; 1 pound turnips, carrots, radishes, onions, or other vegetable, trimmed, peeled, and cut into pieces about the size of radishes; 2 tablespoons butter

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
20 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

There is no easier way to make a humble veg seem elegant than glazing it in this manner; turnips become royal enough to serve with any dish, but I like them best with roast chicken or beef.

Other vegetables you can prepare this way: carrots, radishes, onions, beets, parsnips, or other root vegetables.

Ingredients

2 tablespoons butter
1 pound turnips, carrots, radishes, onions, or other veg

Europe
France
Side dish
Mediterranean
Gluten-free

Method

Put the butter in a medium saucepan, one that will hold the vegetable in one layer, over medium heat. Add the vegetable and sprinkle with salt and pepper. Cook, stirring once in a while, until the vegetable begins to brown, about 10 minutes.
Add the sugar and enough stock to cover; bring to a boil and cook, more or less undisturbed, until the liquid has mostly