November 5, 2015
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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.
Nutritional Facts
Servings4
Calories Per Serving251
Total Fat13g19%
Sugar22gN/A
Saturated8g38%
Cholesterol32mg11%
Protein4g8%
Carbs33g11%
Vitamin A114µg13%
Vitamin B60.3mg14.3%
Vitamin C37mg62%
Vitamin D0.2µg0.1%
Vitamin E0.4mg2.2%
Vitamin K65µg81%
Calcium85mg9%
Fiber4g17%
Folate (food)48µgN/A
Folate equivalent (total)48µg12%
Iron1mg6%
Magnesium31mg8%
Monounsaturated3gN/A
Niacin (B3)2mg8%
Phosphorus88mg13%
Polyunsaturated0.7gN/A
Potassium501mg14%
Riboflavin (B2)0.1mg7.4%
Sodium748mg31%
Sugars, added12gN/A
Thiamin (B1)0.1mg8.2%
Trans0.5gN/A
Zinc0.7mg4.4%