Maple Glazed Turnips
This was the first time that I have prepared turnips at home. I would describe the texture and taste as a cross between a beet and a carrot, favoring the beet a little more than the carrot. I’ve never had them any other way, so I can’t say whether this preparation rocks compared to others. Tommy and I thought it was very tasty though. I will definitely be getting turnips again within the next few months. I’m not sure if turnips are a seasonal vegetable or not, but our grocery stores don’t have them all of the time. I was going to make these back in November but I couldn’t find the turnips anywhere.
Maple Glazed Turnips
Ingredients
1 lb purple-top turnips
1 tbsp butter
3 tbsp maple syrup
1/4 tsp cinnamon
1 pinch of nutmeg
Salt and pepper as needed
Water as needed
1 tbsp parsley, chopped
1 tsp fresh lemon juice
Preparation
Peel the turnips and cut them into 1-inch pieces. Heat half of the butter in a pan over medium heat. Add the maple syrup, cinnamon, nutmeg, salt, pepper and turnips. Add enough water to fill about 1/4″ of the pan. Bring to a boil, then reduce to a simmer. cover the pan and let the turnips steam for 8 minutes. After the 8 minutes, take the cover off and continue to cook until the water has cooked away and the syrup has glazed the turnips (this should take 3-5 minutes). Add the rest of the butter to the pan with the parsley and lemon juice. Shake around until the butter has melted and the turnips have all been coated. Serve.