Description
Six side portions of tender maple-brown-butter turnips.
Ingredients
Scale
- 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