Best Maple Sage Glazed Turnips Recipes

MAPLE GLAZED TURNIPS

Maple Glazed Turnips image

From Cooking at Home with the CIA. Do not try to use a smaller pan - this works best if the turnips have room between them. They should be in a single layer in the pan.

Provided by JillAZ

Categories Vegetable

Time 22m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs turnips
2 tablespoons unsalted butter, divided
3 tablespoons maple syrup
1/4 teaspoon ground cinnamon
1 pinch grated nutmeg
salt and pepper
1 tablespoon chopped flat leaf parsley
2 teaspoons fresh lemon juice

Steps:

Wash and peel the turnips and cut into 1 inch dice.
Heat 1 T. of the butter in a skillet over medium heat. Add the syrup, cinnamon, nutmeg, salt and pepper and stir.
Add the turnips and then add water to a depth of 1/4" in the pan. Bring to a boil, cover, reduce heat and steam until the turnips are tender, about 7-8 minutes.
Uncover and continue to cook until the liquid has reduced and the turnip pieces are glazed with the syrup and spices. (about 3 minutes).
Add the remaining butter along with the chopped parsley and lemon juice. Shake the pan to coat the turnips evenly. Season to taste with salt and pepper and serve.

Nutrition Facts : Calories 154.9, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 155.2, Carbohydrate 25, Fiber 4.2, Sugar 17.8, Protein 2.1

GLAZED TURNIPS AND PARSNIPS WITH MAPLE SYRUP RECIPE - (4.3/5)

Glazed Turnips and Parsnips with Maple Syrup Recipe - (4.3/5) image

Provided by á-174535

Number Of Ingredients 9

Ingredients

1 tablespoon vegetable oil, such as safflower
1 pound parsnips, peeled and cut into 1-inch lengths (halved if thick)
1 pound turnips, peeled and cut into 1-inch wedges
1 cup canned reduced-sodium chicken broth or water
1/2 cup pure maple syrup
2 tablespoons red-wine vinegar
Coarse salt and ground pepper
2 tablespoons unsalted butter
2 sprigs fresh rosemary

Steps:

In a large skillet, heat oil over medium-high. Add parsnips and turnips; cook, stirring once, until beginning to brown, 2 minutes. Add broth, pure maple syrup, and vinegar; season with salt and pepper. Bring to a boil; reduce to a simmer, cover, and cook until crisp-tender, 10 minutes. Uncover, and cook over medium-high until parsnips and turnips are tender and liquid is syrupy, 7 to 9 minutes more (there should be only a small amount of liquid remaining). Remove skillet from heat; add butter, and swirl skillet until melted. Season with salt and pepper.

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