Honey Glazed Turnips Recipes

Steps:

• Prepare the pearl onions: Bring a pot of water to a boil. Fill a large bowl with ice water. Add the pearl onions to the boiling water and cook 1 minute. Drain and transfer to the ice water to stop the cooking. Drain again, then slip off the skins.
• Combine the turnips, butter, honey, lemon zest, bay leaves, 1 3/4 teaspoons salt and 1/4 cup water in a large nonstick skillet. Bring to a boil over medium heat, then cover and cook until the turnips are just slightly tender, 8 to 10 minutes.
• Stir in the parsnips and pearl onions, cover and cook until the vegetables are tender, 8 to 10 minutes. Uncover and simmer, stirring occasionally, until most of the liquid is evaporated, 5 to 7 minutes. Gently toss the vegetables to coat and transfer to a serving dish. Top with the chives.

Steps:

• Peel turnips, then halve horizontally and quarter halves. Arrange turnips in 1 layer in a 12-inch heavy skillet and add enough water (about 1 1/2 cups) to reach halfway up turnips. Add butter, sugar, and salt and boil over moderately high heat, covered, stirring occasionally, 10 minutes. Boil turnips, uncovered, stirring, until tender and water has evaporated, about 8 minutes.
• Sauté turnips over moderately high heat, stirring, until golden brown,about 5 minutes more. Add 3 tablespoons water and stir to coat turnips with glaze.

Steps:

• Put the vegetables in a skillet just large enough to hold them in a single layer. Add enough water so that it comes halfway up their sides along with the butter and sugar. Bring to a boil over high heat, then adjust the heat to maintain a simmer. Cover the vegetables with a round of parchment paper just large enough to fit the inside diameter of the pan, or with a lid set ajar. Simmer the vegetables until tender, about 8 to 10 minutes. Remove the cover and raise the heat to high. Toss the vegetables frequently in the pan, as the liquid evaporates to a shiny smooth glaze. Season with salt and pepper to taste and serve.

Steps:

• Melt butter in skillet over medium high heat.
• Add shallot and cook for 2 minutes.
• Add radishes and turnips, stir.
• Stir in water, broth, honey, salt and pepper.
• Reduce heat to medium-low, cover, and cook for 15 minutes.
• Uncover and cook 7 - 10 additional minutes, until most of the liquid has evaporated and veggies are "glazed".
• Remove from heat and stir in diced herbs.
• Garnish with mint leaves.