White Balsamic–Glazed Turnips

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

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.


  • 4 tbsp/55 g unsalted butter
  • lb/680


  1. 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.
  2. Uncover the pan and add the vinegar, sugar, salt, and white pepper. Increase the heat to medium-h