30 minutes
A delightful side dish of turnips caramelized in a citrus glaze with a touch of molasses and mustard.
cups
Fresh Orange Juice, fresh
cups
tablespoons
Mustard Powder
teaspoons
teaspoons
Small Red Scarlet Turnips, quartered
0 lb
Lemon, halved
each
to taste
Chopped Fresh Parsley, chopped
tablespoons
1. Prepare Glaze
Combine raw cane sugar, fresh orange juice, 2 tablespoons of water, molasses, mustard powder, and ¼ teaspoon kosher salt in a large skillet. Stir until the sugar and mustard powder are fully dissolved.
2. Cook Turnips
Add the quartered turnips to the skillet. Reduce the heat to medium-low, cover the skillet, and cook for about 10 to 15 minutes, shaking the pan occasionally to ensure even cooking.
3. Caramelize Turnips
Remove the lid, increase the heat to medium-high, and continue to cook the turnips for another 10 minutes, shaking the pan occasionally, until the glaze caramelizes and the turnips are golden.
4. Finish and Serve
Remove the skillet from heat. Squeeze the juice from the halved lemon over the turnips, and season with additional kosher salt and freshly ground white pepper to taste. Transfer to a serving bowl and sprinkle with chopped fresh parsley. Serve immediately.
Select small to medium-sized turnips that are firm and heavy for their size for optimal sweetness and tenderness.
Use a heavy-bottomed pan without overcrowding. Allow turnips to develop a golden-brown crust before stirring.
Ensure turnips are peeled and cut into uniform pieces for even cooking and caramelization.
Adjust the glaze to achieve the right balance between sweetness and acidity, tasting and tweaking as needed.
Start with medium-high heat to sear the turnips, then reduce heat as necessary to prevent burning.
Comments (0)