Glazed Turnips with Pearl Onions and Brown Butter

I found that the longer the vegetables cook the sweeter and more caramelized they become.
Contributor
Glazed Turnips with Pearl Onions & Brown Butter

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I first fell in love with glazed vegetable while studying at Le Cordon Bleu in Paris. I found that the longer the vegetables cook the sweeter and more caramelized they become. - Chef Jennifer

Ingredients

  • 4  Tablespoons  unsalted butter
  • 1  Pound  baby turnips, peeled and diced
  • 1  Pound  pearl onions, peeled and trimmed
  • 1  Cup  chicken stock or water
  • 1/3  Cup  light brown sugar
  • 1  Tablespoon  apple cider vinegar
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1/4  Cup  fresh parsley, chopped

Directions

In a large sauté pan, melt the butter over medium heat.

Cook until the butter begins to foam and bubble; it will have a nutty aroma. Once the butter begins to turn a golden brown, add the turnips and onions; tossing to coat with the browned butter.

Add the chicken stock, sugar, and vinegar to the pan and cover with a tight fitting lid.

Increase heat to high and bring the mixture to a boil; reduce heat to medium-high and cook for 10 minutes.

Remove the lid and continue to cook until the sauce is thickened and shiny and the vegetables are tender, approximately 7-10 minutes.

Remove from heat and season with salt and pepper to taste.

Garnish with freshly chopped herbs.

 

Turnip Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Turnip Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.