Glazed Turnips and Parsnips

Southern Living
Glazed Turnips and ParsnipsRecipe
Photo: Iain Bagwell; Styling: Buffy Hargett Miller


To make ahead, prepare recipe through Step 1. Then, spread vegetables in a single layer in a jelly-roll pan, and cool. Cover and let stand up to 4 hours. Proceed as directed.
Makes 6 to 8 servings


+ Add To Shopping List
2 pounds turnips, peeled and cut into 1/2-inch-thick wedges
1 pound parsnips, peeled and cut into 1/2-inch slices
1 1/2 cups frozen pearl onions
2 teaspoons kosher salt
3 tablespoons cane vinegar, divided*
2 tablespoons butter
2 tablespoons olive oil
1 (3-inch) cinnamon stick
1 bay leaf
1/4 teaspoon dried crushed red pepper
3/4 cup cane syrup
1/2 cup vegetable broth


Hands-on: 50 Minutes
Total: 55 Minutes

1. Bring first 4 ingredients, 1 Tbsp. vinegar, and water to cover to a boil in a Dutch oven. Cook, stirring occasionally, 12 to 15 minutes or until vegetables are just tender; drain.

2. Cook butter and next 4 ingredients in a large skillet over medium heat, stirring constantly, 1 minute or until butter melts and spices are fragrant. Add turnip mixture; sauté 8 to 10 minutes or until lightly browned and tender. Discard bay leaf and cinnamon.

3. Stir in cane syrup, broth, and remaining 2 Tbsp. vinegar, and cook, stirring often, 8 to 10 minutes or until mixture is slightly thickened and vegetables are coated. Add salt to taste.

*Apple cider may be substituted.

Note: We tested with Steen's Pure Louisiana Cane Vinegar.

Created date

October 2013