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Cider and Honey–Glazed Turnips
Turnips are members of the brassica family, which also includes broccoli, cauliflower and cabbage. The white turnips that are commonly sold in grocery stores often have purple-hued tops. Their crunchy texture and slightly bitter, spicy flavor mellows with cooking. We cut our turnips into wedges and simmer them in apple cider. When they’re tender, we turn up the heat to allow the liquid to reduce to a glossy glaze. This is a perfect side to a pork roast or chops.
6 to 8
Servings
Tip
Don’t forget to add 1 cup water with the apple cider. The liquid is necessary to cook the turnips evenly and thoroughly. But don’t use additional cider in place of the water or the liquid will be too sugary and apt to scorch when reduced.
45 minutes
Ingredients
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2
tablespoons salted butter
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1
large shallot, finely chopped
Directions
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01In a 12-inch nonstick skillet over medium-high, melt the butter. Add the shallot, garlic and ¼ teaspoon salt, then cook, stirring occasionally, until the shallot is softened, about 2 minutes. Add the turnips, cider, thyme and 1 cup water, then bring to a boil. Reduce to medium and cook, uncovered and stirring occasionally, until a skewer inserted into the turnips meets no resistance, 20 to 25 minutes.
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These were by far the best tasting turnips I've ever had. As a bonus, they were easy to prepare!