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.
- 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
- 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.
- 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.
- 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.
- Remove from heat, add dressing to pot, stir to combine, taste and add more salt and freshly ground black pepper as desired.