White Balsamic–Glazed Turnips

Name: White Balsamic–Glazed Turnips
Yield: Serves 4 to 6
Ingredients: 4 tbsp/55 g unsalted butter; ¼ cup/60 ml. water; 2 tbsp. chopped fresh flat-leaf parsley; 1½ lb/680 g baby turnips, green tops removed and saved for another use, roots trimmed and quartered; 1 tbsp. granulated sugar; 1 tsp. kosher or fine sea salt; ¼ cup/60 ml. white balsamic vinegar; ¼ tsp. Freshly ground white pepper

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Roots

By Diane Morgan

Published 2012

About

For anyone not familiar with white balsamic vinegar, it is made with white wine vinegar rather than the red wine vinegar used to make traditional dark balsamic. It is milder and less sweet than the dark vinegar, and it doesn’t color the food to which it is added, making it perfect to use with white baby turnips.

Ingredients

4 tbsp/55 g unsalted butter
1½ lb/680

Side dish
Gluten-free
Vegetarian

Method

In a large sauté pan, melt the butter over medium heat and swirl to coat the pan bottom. Add the turnips and stir to coat. Add the water and bring to a simmer. Reduce the heat to maintain a slow simmer, cover, and cook until the turnips are tender, about 8 minutes.
Uncover the pan and add the vinegar, sugar, salt, and white pepper. Increase the heat to medium-h