Description
This recipe brings out the roasted sweetness of turnips, with a boost of sugar to help them caramelise along.
Ingredients
- 1 bunch of turnips or 5 to 10 loose ones
- 350ml water
- 20g unsalted butter
- 1 teaspoon castor sugar
- 1/2 teaspoon salt
Instructions
- If your turnips come with green tops, trim them off, leaving about 3cm of the stalk. You can cook the leaves separately.
- Peel, halve or quarter your turnips to get pieces of similar sizes. Arrange the turnips in a single layer in a large skillet packed close together.
- Add the water so that it reaches about halfway up the turnips. Add the sugar, butter and salt and bring to a boil, covered, over moderately high heat. Cook for about 10 minutes, stirring occassionally. Uncover the turnips, and keep cooking for another 8 minutes, until the water has evaporated and the turnips are tender.
- Once the liquid has reduced, saute the turnips in the butter mixure for another 5 minutes, until they are golden brown. Add up to 3 tablesppons of water, if needed, to coat the turnips evenly with the glaze.