French-Glazed Turnips

Oxmoor House
A popular French technique for vegetables is to cook them with a small amount of fat and a sprinkling of sugar and salt. The result is the barest hint of glaze on the vegetables. Here we've added a touch of nutmeg for a different flavor combination.
6 servings (serving size: 1/2 cup)


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2 pounds turnips, peeled and cut into 2-inch pieces
1 1/4 cup water, divided
1 tablespoon butter, cut into small pieces
1 tablespoon sugar
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1 1/2 tablespoons chopped fresh parsley
1/8 teaspoon freshly ground black pepper


Prep: 8 Minutes
Cook: 32 Minutes

Place turnips in a single layer in a large skillet. Add 1 cup water; dot turnips with butter. Sprinkle with sugar, salt, and nutmeg. Bring to a boil; cover, reduce heat, and simmer 12 minutes. Uncover and simmer 10 minutes or until liquid evaporates. Cook, stirring occasionally, 6 to 8 minutes or until turnips are very lightly browned. Stir in remaining 1/4 cup water, parsley, and pepper.

Created date

March 2010

Nutritional Information

Calories 52
Fat 2.1 g
Satfat 1.2 g
Protein 1.0 g
Carbohydrate 8.4 g
Cholesterol 5 mg
Iron 0.4 mg
Sodium 277 mg
Caloriesfromfat 33 %
Fiber 2.6 g
Calcium 30 mg