Poppy seed glazed turnips


Glazed carrots, when cooked until tender in a butter-water mixture and finished with a sprinkle of sugar, are always a crowd pleaser. Here we take that method and apply it to often underestimated turnips. And once the turnips are fork tender, we toss them with a poppyseed vinaigrette that makes the dish a versatile accompaniment to everything from corned beef to roast lamb or pork.

What to buy: Younger turnips are subtly sweet with a hint of mustard flavor, while older turnips can have a strong bite. So, depending on the age of your turnips, the flavor of this dish can vary from mild to very hot.

Ingredients (9)

  • 2 pounds turnips, peeled and cut into 1-inch wedges
  • 2 tablespoons unsalted butter (1/4 stick), cut into small pieces
  • 1 cup of water
  • 4 teaspoons of red wine vinegar
  • 1 tablespoon of honey
  • 1 tbsp poppy seeds
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil


  1. Arrange the turnips in a single layer in a 5-quart Dutch oven or large, heavy-bottomed stockpot. Dot with butter, add water and bring to a boil over high heat. Reduce heat to medium and simmer uncovered, stirring rarely, until all water has evaporated, about 20 minutes.
  2. Meanwhile, combine vinegar, honey, poppy seeds, salt and pepper in a small, non-reactive bowl. Whisking constantly, add oil in a thin stream until fully incorporated; put aside.
  3. Increase the heat to high and cook the turnips, stirring infrequently, until tender and golden brown (they should be cooked through but still hold their shape), about 5 minutes.
  4. Remove from heat, add dressing to pot, stir to combine, taste and add more salt and freshly ground black pepper as desired.


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