Honey Glazed Turnips
The turnips at the farm are so tender and sweet that I’ve been eating them raw most days. They’re a perfect mid-afternoon pick-me-up and I love serving them with a little butter and salt as a simple appetizer when we have friends over for beers. We sow turnips every two weeks so we’ll have a healthy supply for our CSA and farmers market customers all season long. Turnips are one of my favorite root vegetables to grow because they germinate quickly and are ready for harvest faster than most of the other root veggie we grow. I Can’t get enough of their sweet yet slightly spicy bite and I’m excited to share more turnip recipes in the next few weeks. This particular dish really lets the turnips shine and after they’re simmered in a butter and honey broth they become so tender that they literally melt in your mouth. I hope you all love this simple side dish as much as we do. Run to your local market and pick up the goods!
Also–Thank you to everyone for your sweet comments, emails and messages from my last post. It really touched us.
Cheers from Tumbleweed Farm
Honey Glazed Turnips
Prep Time: 15 minutes Cook Time: 15 minutes Serves: 4
- 2 pounds turnips, greens removed (save for another use)
- 1 1/4 cups water
- 2 Tablespoons good quality butter
- 1 Tablespoon honey
- 1/2 teaspoon salt
Preparation
- Cut the turnips into 1/2 inch pieces. Place the turnips in a heavy bottom skillet and add enough water (about 1 1/4 cups) to reach halfway up turnips. Add the butter, honey and salt. Cover the pan and bring to a boil over medium- high heat, stirring occasionally, about 10 minutes. Boil turnips, uncovered, until tender and the liquid has evaporated, about 8 minutes.
- Continue to cook the turnips over medium-high heat, stirring occasionally, until golden brown, about 5 minutes longer. Serve warm or at room temperature.
Notes
*Use this recipe as a guide *Adjust measurements and ingredients as necessary