Let me tell you a little about turnips. They are a root vegetable which means that they grows under ground and the green leafy tops stick out of the ground. Turnips generally grow in cooler climates and can be planted later in the gardening season. They are usually ready to harvest between September and November. Turnips are a member of the mustard family which makes them related to the cauliflower and cabbage family. The greens are edible as well and can be cooked similar to spinach leaves.
So, I must admit that turnips aren’t my favorite vegetable but they are very seasonal and I want to like them. They came in my fresh food box and I was determined to find a way to enjoy them! This recipe was a success – it’s delicious! I like the hint of sweetness; and the combination of turnips and carrots is quite good. It’s also a quick side dish for any night of the week.
GLAZED CARROTS & TURNIPS
adapted slightly from the Food Network
3/4 pound turnips, cut into 1-inch pieces
3/4 pound carrots, cut into 1-inch pieces
1 Tb. butter
1/2 teaspoon sugar
salt and freshly ground black pepper
Put the vegetables in a skillet just large enough to hold them in a single layer. Add enough water so that it comes halfway up their sides along with the butter and sugar. Bring to a boil over high heat, then adjust the heat to maintain a simmer. Cover with a lid set ajar. Simmer the vegetables until tender, about 8 to 10 minutes. Remove the cover and raise the heat to high. Toss the vegetables frequently in the pan, as the liquid evaporates to a shiny smooth glaze. Season with salt and pepper to taste and serve.