February 11, 2013
Glazed Turnips (or Radishes)
Philippe – Tucson CSA
1 pound salad turnips or radishes, greens reserved
1/4 stick butter
2 tablespoons sugar
salt and pepper
Cut turnips in quarters or bite size pieces. Place them in a skillet and add water to cover turnips halfway. Add butter, sugar, and a large pinch of both salt and pepper. Bring to a boil and cook, stirring occasionally, until liquid is syrupy and turnips are tender, about 10-15 minutes.
Add chopped turnip greens and cook for 2-3 minutes, stirring occasionally, until just wilted.