Have a Plant: Fruits & Veggies for Better Health

The Culinary Institute of America CIA Recipes: Maple-Glazed Turnips

 

Pan-steaming, an excellent technique for cooking vegetables, uses a small amount of flavorful liquid in a covered pan. There are two benefits: a quick cooking time that helps retain nutrients and color, and a flavorful liquid you can reduce to make a simple sauce.

Serves 4

2 lb purple-top turnips
2 tbsp unsalted butter
3 tbsp maple syrup
1/4 tsp ground cinnamon
1 pinch freshly grated nutmeg
Salt and pepper as needed
Water as needed
1 tbsp chopped flat-leaf parsley
2 tsp fresh lemon juice

1. Peel the turnips and cut into even 1-inch cubes. Heat 1 tablespoon of butter in a sauté pan over medium heat. Add the maple syrup, cinnamon, nutmeg, and salt and pepper to taste. Add the turnips and then enough water to reach a depth of 1/4 inch. Bring to a boil over high heat. Reduce the heat to a simmer, cover, and pan steam until the turnips are tender, 7 to 8 minutes.

2. Remove the cover from the pan, and continue to cook the turnips until the water has cooked away and the syrup has glazed each piece evenly, about 3 minutes. Add the remaining butter to the pan with the parsley and lemon juice. Shake the pan until the butter is melted and the turnips are evenly coated. Season to taste with additional salt and pepper. Serve immediately.

Recipe from VEGETABLES by The Culinary Institute of America.

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