Glazed Hakurei Turnips
- Preparing Time: -
- Total Time: -
- Served Person: Makes 10 servings
- kosher salt
- 1/4 cup (1/2 stick) unsalted butter
- 3 tablespoons sugar
Preparation Place turnips in a large skillet; add water to cover turnips halfway. Add butter, sugar, and a large pinch of salt; bring to a boil. Cook, stirring occasionally, until liquid is syrupy and turnips are tender, about 15 minutes. (if turnips are tender before liquid has reduced, use a slotted spoon to transfer turnips to a plate and reduce liquid until syrupy. Return turnips to pan and stir to coat well.) DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm before continuing. Add turnip greens to skillet and cook over medium heat, stirring occasionally, until just wilted, 2-3 minutes. Season with salt.
Preparation Place turnips in a large skillet; add water to cover turnips halfway. Add butter, sugar, and a large pinch of salt; bring to a boil. Cook, stirring occasionally, until liquid is syrupy and turnips are tender, about 15 minutes. (if turnips are tender before liquid has reduced, use a slotted spoon to transfer turnips to a plate and reduce liquid until syrupy. Return turnips to pan and stir to coat well.) DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm before continuing. Add turnip greens to skillet and cook over medium heat, stirring occasionally, until just wilted, 2-3 minutes. Season with salt.
