Prep 10 mins
Cook 12 mins
From Cooking at Home with the CIA. Do not try to use a smaller pan - this works best if the turnips have room between them. They should be in a single layer in the pan.
- 2 lbs turnips
- 2 tablespoons unsalted butter, divided
- 3 tablespoons maple syrup
- 1⁄4 teaspoon ground cinnamon
- 1 pinch grated nutmeg
- salt and pepper
- 1 tablespoon chopped flat leaf parsley
- 2 teaspoons fresh lemon juice
- Wash and peel the turnips and cut into 1 inch dice.
- Heat 1 T. of the butter in a skillet over medium heat. Add the syrup, cinnamon, nutmeg, salt and pepper and stir.
- Add the turnips and then add water to a depth of 1/4" in the pan. Bring to a boil, cover, reduce heat and steam until the turnips are tender, about 7-8 minutes.
- Uncover and continue to cook until the liquid has reduced and the turnip pieces are glazed with the syrup and spices. (about 3 minutes).
- Add the remaining butter along with the chopped parsley and lemon juice. Shake the pan to coat the turnips evenly. Season to taste with salt and pepper and serve.
I did not think I liked turnips, but I had some from my weekly farm share. Well, this recipe changed my mind! The turnips were great. Well cooked and well seasoned. This will be my "go to" recipe for turnips from now on!