Glazed carrots—after they’re cooked to tender in a butter-water combination and completed with a pinch of sugar—are at all times a crowd-pleaser. Right here we take that methodology and apply it to oft-underappreciated turnips. And as soon as the turnips are fork tender, we toss them with a poppy seed French dressing that makes the dish a flexible aspect for something from corned beef to roasted lamb or pork.
What to purchase: Youthful turnips are subtly candy with a tinge of mustard taste, whereas older turnips can carry a robust chew. So relying on the age of your turnips, the flavour on this dish could differ from barely to very piquant.
Elements (9)
- 2 kilos turnips, peeled and minimize into 1-inch wedges
- 2 tablespoons unsalted butter (1/4 stick), minimize into small items
- 1 cup water
- 4 teaspoons crimson wine vinegar
- 1 tablespoon honey
- 1 tablespoon poppy seeds
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly floor black pepper
- 1 tablespoon olive oil
Directions
- Prepare turnips in a single layer in a 5-quart Dutch oven or a big, heavy-bottomed pot. Dot butter over prime, add water, and produce to a boil over excessive warmth. Scale back warmth to medium and simmer uncovered, stirring not often, till all of the water has evaporated, about 20 minutes.
- In the meantime, mix vinegar, honey, poppy seeds, salt, and pepper in a small, nonreactive bowl. Whereas consistently whisking, add oil in a skinny stream till absolutely integrated; put aside.
- Improve warmth to excessive and cook dinner turnips, stirring not often, till fork tender and browned (they need to be cooked by means of however nonetheless retain their form), about 5 minutes.
- Take away from warmth, add French dressing to the pot, stir to mix, style, and add extra salt and freshly floor black pepper as desired.
