I can't think of a better way to celebrate Julia than taking some sweet, summer vegetables - in this case turnips in all their pink baby beauty - and glazing them in butter.
I have to admit I never appreciated how delicious turnips can be. I think I've eaten too many that were old, starchy and bitter. But after trying some tiny, young turnips in Portland this summer I'm in love with turnips! They're mild and just ever-so-slightly earthy tasting, and if you can find freshly harvested, locally grown turnips they will have more tender sweetness.
Their mild flavor and texture is just delicious in this buttery glaze, and it's a method you can use for other vegetables like carrots, parsnips or small onions.
If you're lucky enough to find turnips with their greens attached, don't waste them! The leafy tops are absolutely fabulous when lightly steamed or sauteed.
Glazed TurnipsServes 4 as a side dishPrintable recipe here
- 2 bunches small turnips (about 4 cups)
- 2 tablespoons butter
- 1 tablespoon sugar
- 1/2 cup stock or water
- Sea salt and pepperWash the turnips and trim the greens, if attached, and reserve for steaming or sauteeing, if desired.If the turnips are young and tender, there is no need to peel, otherwise peel larger turnips and cut into bite-sized pieces.Blanch the turnips in a small saucepan of boiling, salted water for about 5 minutes, until tender but not mushy. Drain.Melt the butter in a skillet and add the sugar. Add the turnips and stock and bring to a simmer. Cover the pan and cook until the liquid is reduced by half. Uncover and continue cooking, stirring now and then, until the turnips are coated with the glaze and nicely caramelized.Season with some sea salt and pepper before serving.