Recipe by tisnewfiegirl
Purple turnips are much milder than yellow ones and are much easier to cut. My Mom used to make this with pearl onions, but I don't care for them and make it without them and it is delicious.
Top Review by Lise S.
I love summertime for all the fresh produce found at A Farmers' market. I brought home some purple turnips and looked up this recipe. I also used fresh parsley from the local farmers which is a real added bonus from the store bought old and tough if not wilted variety. This was a good and flavorful recipe which was simple to put together. I served with leftover pork roast purchased from a local producer and mixed up Sangria for a great dinner at home!
- 3 tablespoons butter or 3 tablespoons margarine, separated
- 6 purple turnips
- 2 cups carrots
- 1⁄2 lb white pearl onion (optional)
- 1⁄2 cup chicken broth or 1⁄2 cup beef broth or 1⁄2 cup water
- 1 -2 tablespoon sugar
- 1⁄4 teaspoon dried thyme
- 1⁄4 cup fresh parsley
Directions See How It's Made
- Peel and chop vegetables.
- Melt 2 T butter or margarine in a large pan.
- Add vegetables and stir to coat.
- Add liquid, sugar and thyme.
- Bring to a boil, reduce heat, cover and simmer for 10 minutes.
- Remove cover and simmer until all the liquid is absorbed.
- Add 1 T. butter or margarine and parsley and stir until butter melts.
- Serve hot.
- Leftovers microwave well.
- To cut yellow turnip- Using a cleaver or long sharp knife, slice turnip in half lengthwise. Lay flat size on cutting board and slice. Peel slices with a paring knife.