I love a good, roasted vegetable and have used turnips in the past to add to a mixture. I can’t recall ever making turnips to stand alone. This recipe gives us a new technique to prepare turnips, or carrots we are told, that is quick and easy.
After chopping the turnip, you simple cook them in a pan of bubbling butter, sugar, salt and water. As the water evaporates, the turnips are cooked and glazed. Give them a drizzle of honey and pepper and you are done. Really couldn’t be simpler.
We enjoyed these. I think the turnip is an under represented vegetable in most people’s kitchen. It wasn’t until the last year or so, I added them to my rotation every once in a while. We also had roasted potatoes for dinner and I liked these mixed in…gave a hint of sweetness to the combination.
I would make these again, and would give this technique a try on the carrots as Dorie suggested in the recipe.
Happy New Year!