Glazed Turnips and Carrots
Ingredients
- 2 t butter (unsalted)
- 1/2 lb turnips (white, peeled and cut into 3/4" cubes)
- 4.5 oz carrots (about 1.5; peeled, tapered ends sliced 1/2" thick on the bias and large upper portions halved lengthwise, then cut 1/2" thick on the bias)
- 1/3 c chicken broth (or vegetable broth, low sodium)
- 2 t brown sugar
- 1/4 t salt
- 1/8 t freshly ground black pepper
- 1/2 t fresh thyme (leaves)
- 1/2 t grated lemon zest
- 1/2 t fresh lemon juice
Method
1. Heat the butter in a large nonstick skillet over medium-high heat; when the foaming subsides, swirl to coat the skillet. Add the turnips and carrots in an even layer; cook without stirring until browned, about 4 minutes. Stir and continue to cook, stirring occasionally, until well browned on all sides, about 4 minutes longer.
2. Add the broth, sugar, salt, pepper, thyme, and lemon zest; cover the skillet, reduce the heat to medium-low, and simmer until vegetables are just tender, about 8 minutes.
3. Uncover, increase the heat to high, and cook, stirring frequently, until the liquid in the skillet reduces to a glaze, about 1 minute. Stir in the lemon juice, transfer to a serving dish, and serve immediately.
Notes
Note from source: When selecting turnips, choose the smallest available (about the size of plums), as they tend to be less fibrous and less bitter than their larger counterparts. Do not substitute yellow turnips for the white turnips called for in this recipe.
SJ Note 15 Mar 2012: We didn't care for this, but it's just personal taste, I suppose. The recipe works fine, and the timing was even accurate for what I experienced (except the reduction at the end took closer to 3 minutes). I wanted to try turnips, since I haven't done much with them, and I found I don't like the texture - they were either kind of grainy, or mushy, depending on how well-done that particular piece of turnip was, and neither was all that enjoyable. (Our half a pound of turnips turned out to be two plum-sized turnips: we did take the above advice). Carrots, though, we like plenty, so I used those to judge the rest of the recipe, and we just didn't care for the flavor combination; it just didn't work for us. Ho hum, win some, lose some.