Glazed Turnips With Pearl Onions And Brown Butter

Glazed Turnips With Pearl Onions And 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
Servings
0
servings
Glazed Turnips with Pearl Onions & Brown Butter
Ingredients
  • 4 tablespoon 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
  1. 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.
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