Maple-Glazed Turnips

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Maple-Glazed Turnips

 

2 lbs. purple-top turnips

2 tbsps. unsalted butter

3 tbsps. maple syrup

1/4 tsp. ground cinnamon

1 pinch freshly grated nutmeg

salt and pepper as needed

water as needed

1 tbsp. chopped flat-leaf parsley

2 tsps. fresh lemon juice

 

Peel the turnips and cut into even 1-inch cubes. Heat

1 tablespoon of butter in a sauté pan over medium

heat. Add the maple syrup, cinnamon, nutmeg, and salt

and pepper to taste. Add the turnips and then enough

water to reach a depth of 1/4 inch. Bring to a boil

over high heat. Reduce the heat to a simmer, cover,

and pan steam until the turnips are tender, 7 to 8

minutes.

Remove the cover from the pan, and continue to cook

the turnips until the water has cooked away and the

syrup has glazed each piece evenly, about 3 minutes.

Add the remaining butter to the pan with the parsley

and lemon juice. Shake the pan until the butter is

melted and the turnips are evenly coated. Season to

taste with additional salt and pepper. Serve

immediately. Serves 4.

 

 

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