Glazed Baby Turnips on a Bed of Turnip GreensPosted: April 24, 2013
This past week I got a bunch of baby turnips (with the greens) in my CSA box. In the past I have pickled turnips and have used them in soups. This time, I wanted to try something new. I prepared the glazed baby turnips and the greens seperately and then served them together. I loved the sweetness of the glazed baby turnips contrasted with the salty and slightly bitter taste of the greens. Oh, I will be doing this again!
Glazed Baby Turnips on a Bed of Turnip Greens
1 pound baby turnips with greens
2 tablespoons butter
1 tablespoon sugar
Cut green tops off of the turnips. Trim ends of the turnips and rinse well. Remove stems from the greens and rinse well.
Cut cleaned greens into 1-inch lengths and place in a pot of salted water. Bring to a boil and cook until the greens are tender, about 10 minutes. Just before serving, drain the tender turnip greens in a colander, place on a serving plate, and place the glazed baby turnips on top.
Meanwhile, cut trimmed baby turnips into fourths. Place in an even layer in a skillet and add enough water to reach halfway up the layer of turnips. Next, add the sugar, salt and butter. Bring the turnips to a boil over medium-high heat and cook, stirring often, until the turnips are tender and the water has evaporated, about 10 – 15 minutes. Once the water is evaporated, continue to saute the turnips until they become golden brown. This will take a few more minutes. Once golden, add 1 or 2 tablespoons of water to the pan to create a glaze. Serve the glazed turnips over the turnip greens.