GLAZED BABY TURNIPS AND CIPOLLINI ONIONS

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Glazed Baby Turnips and Cipollini Onions image

These glazed root vegetables are the perfect accompaniment to a meal of roasted duck.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 7

1 tablespoon unsalted butter
1 teaspoon sugar
Coarse salt and freshly ground pepper
3 to 3 1/2 pounds (about 8 or 9 bunches) baby turnips, peeled and trimmed
3 eight-ounce bags cipollini onions, peeled and trimmed
1/2 cup water
Fresh herbs, for garnish

Steps:

  • Melt butter in a large saucepan over medium-low heat. Add sugar; season with salt and pepper. Cook until butter starts to color, about 1 minute. Add turnips and onions, swirling pan to evenly coat. Add the water; cover, and cook until almost all water has evaporated and vegetables are glazed, about 20 minutes.
  • Remove cover; continue cooking until liquid has evaporated and vegetables are caramelized, 3 to 5 minutes. Season with salt and pepper. Transfer to a large serving platter, and garnish with fresh herbs.

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