Maple-Glazed Baby Turnips and Carrot Coins
From the Ivy Manning collection
| Yield | 4 side-dish servings |
Introduction
I use mild, white baby turnips no bigger than a ping-pong ball for this recipe. I particularly love the Tokyo and Golden Globe varieties found at farmers’ markets. If you can’t find baby turnips, buy the smallest turnips you can find, peel the tough outer skin, and cut them into 1-inch chunks.
Ingredients
| 12 | oz. young turnips, washed, largest turnips halved | |
| 2 | large carrots, peeled and cut into ½-inch thick coins | |
| ½ | cup water | |
| 2 | Tbsp. butter | |
| 2 | Tbsp. maple syrup | |
| 2 to 3 | tsp. Hickory Bacon Salt |
Steps
- Put the vegetables and stock in a medium saucepan and bring to a boil. Cover and cook until the turnips are barely tender, about 10 minutes. Pour most of the liquid off, return pan to stove, and reduce the heat to medium. Add the butter and maple syrup. Stir to coat the vegetables and continue to cook uncovered until the vegetables are glazed and beginning to caramelize around the edges, about 2 minutes.
- Sprinkle Bacon Salt over vegetables, toss to coat, and serve.
This content is from the Ivy Manning collection.