When I was in Portland recently, I tasted turnips for the first time without thinking they were just another form of rutabaga – in other words – old, starchy tubers.
The pickled turnips I ate at Nedd Ludd restaurant were small, tender and sweet; a revelation.
A few days later I took some home from the farmer’s market, tiny, bright garnet – colored babies that looked very much like radishes.
I cooked them simply, inspired by Julia Child. After blanching them briefly I cooked them again in a skillet until they were glazed in caramelized butter.
I liked them so much I was inspired to post the recipe on my other blog, Dinner with Julia. It’s been months since I’ve had a chance to do that…go check it out for the recipe.
Happy Birthday, Julia!
- 2 bunches small turnips (about 4 cups)
- 2 tablespoons butter
- 1 tablespoon sugar
- 1/2 cup stock or water
- Sea salt and pepper
- Wash the turnips and trim the greens, if attached, and reserve for steaming or sauteeing, if desired.
- If the turnips are young and tender, there is no need to peel, otherwise peel larger turnips and cut into bite-sized pieces.
- Blanch the turnips in a small saucepan of boiling, salted water for about 5 minutes, until tender but not mushy. Drain.
- Melt the butter in a skillet and add the sugar. Add the turnips and stock and bring to a simmer. Cover the pan and cook until the liquid is reduced by half. Uncover and continue cooking, stirring now and then, until the turnips are coated with the glaze and nicely caramelized.
- Season with some sea salt and black pepper before serving.