Brown Butter Glazed Turnips. Tender turnip wedges tossed in a lightly nutty browned-butter and maple glaze. The formula and timing below are working estimates for a future kitchen trial, not a claim that a batch has been made.
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A little nuttiness on a humble root
Parboiled turnips finish in browned butter, maple and a small amount of broth. The butter should smell toasted, not burnt, and the glaze should coat rather than pool.
This is a working side; turnip size and maturity affect bitterness and cook time.
Cut even wedges
Peel fully and cut approximately one-inch pieces so a brief simmer softens them at similar rates. Drain well before the butter pan.
If larger wedges remain hard, extend the water stage after a test rather than reducing the glaze until it burns.
Ingredients for 6 side portions
| Ingredient | Amount | Use |
|---|---|---|
| Turnips, peeled and cut into wedges | 2 pounds | Even one-inch pieces. |
| Unsalted butter | 4 tablespoons | Brown carefully. |
| Pure maple syrup | 2 tablespoons | Glaze. |
| Low-sodium vegetable broth | 1/4 cup | Loosens glaze. |
| Fine salt | 1/2 teaspoon | Season turnips. |
| Ground black pepper | 1/4 teaspoon | Finish. |
Step-by-step method
- Peel and cut 2 lb turnips into even one-inch wedges. Simmer in water about ten minutes until barely fork-tender, then drain thoroughly.
- Melt 4 tbsp butter in a light-colored skillet over medium heat, swirling until milk solids turn amber and smell nutty; lower heat immediately so they do not burn.
- Add drained turnips, 2 tbsp maple syrup, 1/4 cup broth, 1/2 tsp salt and 1/4 tsp pepper. Toss and cook about five minutes until liquid reduces to a thin coating and turnips are fully tender.
- Divide into six provisional side portions. Test bitterness, browning, syrup balance and final glaze thickness.
Brown butter with attention
Swirl butter in a light pan where the milk solids are visible. As soon as they turn amber, lower heat and add the drained vegetables.
Black flecks signal burning, not deeper flavor. Start again rather than masking bitter butter with more maple.
Reduce a thin glaze
Maple and broth loosen the butter enough to reach the wedges. Toss until most liquid is gone and a glossy layer remains.
A syrupy puddle may mean the pan was crowded; record final liquid and sweetness before modifying the recipe.
Serve and keep
Serve six small side portions alongside a roast or vegetable main. This is not a mashed celeriac dish.
Refrigerate leftovers promptly; the shine and texture after reheating are untested.
Turnip questions
Are turnips raw when glazed?
No. They are briefly simmered and drained first.
Can I use margarine?
It will not necessarily brown like dairy butter, so it needs a different method.
Is the dish very sweet?
Two tablespoons maple is the proposed light glaze, pending a taste trial.
Further reading and related Chefly recipes: Food.com glazed turnips. These are relevant references and other dishes, not evidence that this proposed formula was tested.
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Brown Butter Glazed Turnips. Category: Side Dishes. 6 side portions. Prep approximately 15 minutes; cooking approximately 20 minutes; additional cooling/chilling approximately 0 minutes; total approximately 35 minutes excluding preheat. Not kitchen-tested; nutrition not calculated.
Ingredients: 2 pounds Turnips, peeled and cut into wedges; 4 tablespoons Unsalted butter; 2 tablespoons Pure maple syrup; 1/4 cup Low-sodium vegetable broth; 1/2 teaspoon Fine salt; 1/4 teaspoon Ground black pepper.
Instructions: Peel and cut 2 lb turnips into even one-inch wedges. Simmer in water about ten minutes until barely fork-tender, then drain thoroughly. Melt 4 tbsp butter in a light-colored skillet over medium heat, swirling until milk solids turn amber and smell nutty; lower heat immediately so they do not burn. Add drained turnips, 2 tbsp maple syrup, 1/4 cup broth, 1/2 tsp salt and 1/4 tsp pepper. Toss and cook about five minutes until liquid reduces to a thin coating and turnips are fully tender. Divide into six provisional side portions. Test bitterness, browning, syrup balance and final glaze thickness.
Allergens: Milk; Check broth labels. Review packaged ingredients and cross-contact before serving.
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Brown Butter Glazed Turnips
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
Six side portions of tender maple-brown-butter turnips.
Ingredients
- 2 pounds Turnips, peeled and cut into wedges
- 4 tablespoons Unsalted butter
- 2 tablespoons Pure maple syrup
- 1/4 cup Low-sodium vegetable broth
- 1/2 teaspoon Fine salt
- 1/4 teaspoon Ground black pepper
Instructions
- Peel and cut 2 lb turnips into even one-inch wedges. Simmer in water about ten minutes until barely fork-tender, then drain thoroughly.
- Melt 4 tbsp butter in a light-colored skillet over medium heat, swirling until milk solids turn amber and smell nutty; lower heat immediately so they do not burn.
- Add drained turnips, 2 tbsp maple syrup, 1/4 cup broth, 1/2 tsp salt and 1/4 tsp pepper. Toss and cook about five minutes until liquid reduces to a thin coating and turnips are fully tender.
- Divide into six provisional side portions. Test bitterness, browning, syrup balance and final glaze thickness.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Untested estimate: 10-minute parboil, five-minute butter browning and five-minute glaze; turnip size varies.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dishes
Nutrition
- Serving Size: One sixth of the turnips