Adapted from the New York Times

TOTAL TIME: 45 minutes

INGREDIENTS
  • 1 1/2 pounds white turnips
  • 1/2 cup freshly squeezed orange juice
  • 1 cup chicken or vegetable stock
  • 2 tablespoons butter
  • Coarse salt and freshly ground pepper
  • 3 tablespoons grated orange peel
  • 1 teaspoon sugar
  • 1 tablespoon fresh thyme leaves

PREPARATION

1.
Peel turnips and cut into one-and-a-half-inch pieces. Put them in heavy saucepan with orange juice,  stock and one tablespoon butter. Season with salt and pepper; simmer uncovered until the turnips are tender and the liquid has evaporated (about 20 minutes). If more liquid is needed to cook the turnips, add a little more water.
2.
Add the remaining butter and the sugar to the turnips and continue cooking them, turning them with a spoon, until they are glazed. Sprinkle them with the grated orange peel and thyme leaves. Correct seasoning and serve.
 

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