Turnips are one of the winter vegetables which can be found all year round. Here are some tips when choosing the best turnips. Select pearly, heavy turnips without soft spots and fresh leaves if still attached. Small to medium ones are sweetest. Prolong your turnips life by storing them in the refrigerator in a plastic bag until you are ready to use them, but do not wait too long since they will get bitter the longer they sit.
Since Maple season is right around the corner here is a recipe for Maple-Glazed Turnips.
- 2 lb purple-top turnips
- 2 tbsp unsalted butter
- 3 tbsp maple syrup
- ¼ tsp ground cinnamon
- 1 pinch freshly grated nutmeg
- Salt and pepper as needed
- Water as needed
- 1 tbsp chopped flat-leaf parsley
- 2 tsp fresh lemon juice
- Peel the turnips and cut into even 1-inch cubes.
- Heat 1 tablespoon of butter in a saute pan over medium heat.
- Add the maple syrup, cinnamon, nutmeg, and salt and pepper to taste.
- Add the turnips and then enough water to reach a depth of ¼ inch.
- Bring to a boil over high heat.
- Reduce the heat to a simmer, cover, and pan steam until the turnips are tender, 7 to 8 minutes.
- Remove the cover from the pan, and continue to cook the turnips until the water has cooked away and the syrup has glazed each piece evenly, about 3 minutes.
- Add the remaining butter to the pan with the parsley and lemon juice.
- Shake the pan until the butter is melted and the turnips are evenly coated.
- Season to taste with additional salt and pepper. Serve immediately.
Recipe developed by The Culinary Institute of America