- 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