Week 4: Maple-Glazed Turnip

Since I'll be homebound for a few days, I chose a side dish for which I already have ingredients. It's a recipe to liven up that hearty vegetable known as the turnip (or rutabega). The recipe calls for parsley but from what I've read, sage, rosemary, or thyme would also be good (especially if you still have fresh herbs from the last recipe). Since I only have salted butter, I'll use that and leave out salt at the end.

I think this would go well with any roasted meat or maybe fish. I look forward to seeing what you pair it with! I may add chopped carrots to the mix and see how that goes.

Serves 4

Ingredients
2 lb turnips
2 tbsp unsalted butter
3 tbsp maple syrup
1/4 tsp ground cinnamon
1 pinch freshly grated nutmeg
Salt and pepper as needed
Water as needed
1 tbsp chopped flat-leaf parsley
2 tsp fresh lemon juice

Directions
1. Peel the turnips and cut into even 1-inch cubes. Heat 1 tablespoon of butter in a sauté pan over medium heat. Add the maple syrup, cinnamon, nutmeg, and salt and pepper to taste. Add the turnips and then enough water to reach a depth of 1/4 inch. Bring to a boil over high heat. Reduce the heat to a simmer, cover, and pan steam until the turnips are tender, 7 to 8 minutes.

2. Remove the cover from the pan, and continue to cook the turnips until the water has cooked away and the syrup has glazed each piece evenly, about 3 minutes. Add the remaining butter to the pan with the parsley and lemon juice. Shake the pan until the butter is melted and the turnips are evenly coated. Season to taste with additional salt and pepper. Serve immediately.