Glazed Baby Turnips

April 29, 2007

Glazed Baby Turnips

From EverGreen Farm

1 pound baby turnips (about 1 1/2 to 2 inches in diameter)
1 ounce vinegar
1 ounce apple juice
chervil, chopped to taste
1 ounce butter
1 ounce honey
Salt and pepper to taste

Cut turnips into quarters; blanch in simmering water. Drain well and reserve. Melt butter in saucepan, adding vinegar, honey, and apple juice. Heat until it simmers. Reduce the heat and continue cooking until turnips are coated. Season and garnish with chervil.

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