Glazed Baby Turnips


Prep time30 minutes
Cooking time30 minutes
Total time1 hour


Glazed baby turnips


turnips (or 5 to 10 larger ones)
20 g
butter (unsalted)
1 t
castor sugar


Trim the tops, leaving about 3cm of the stalk. Reserve the most tender looking leaves. Wash the leaves and keep them in a bowl of water. If using larger turnips, peel, halve or quarter and shape. Stand the turnips upright (you may need to trim the ends), in a small saute pan, pack them close together. Cover with cold water and bring to the boil. Add the sugar, butter and a pinch of salt. Simmer for 30 mins, check if they are cooked. Increase the heat, and evaporate off most of the water. Shake the pan to keep the turnips covered with a film of butter. To cook the tops, melt one teaspoon of butter in 4 tablespoons of water, eason with salt and pepper and bring to the boil. Add the leaves, cover and cook for 2 minutes. Serve both immediately.