Glazed Turnips

Preparation info
  • Makes


    Side-Dish Servings
    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

This recipe yields 4 servings, but if you are roasting other vegetables, it will make twice that number.


  • 4 turnips
  • About ¾ cup broth or water
  • 2 ta


Peel and section the turnips as shown. Put the turnips in a sauté pan just large enough to hold them in a single layer, and pour in enough broth to come halfway up the sides of the turnips. Add the butter and put the pan over high heat. When the liquid comes to a simmer, turn the heat down to medium and partially cover the pan. Cook, quickly moving the pan back and forth on the burner every 5 m