French-Glazed Turnips

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.

Yield: 6 servings (serving size: 1/2 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 52
  • Fat: 2.1g
  • Saturated fat: 1.2g
  • Protein: 1.0g
  • Carbohydrate: 8.4g
  • Cholesterol: 5mg
  • Iron: 0.4mg
  • Sodium: 277mg
  • Calories from fat: 33%
  • Fiber: 2.6g
  • Calcium: 30mg


  • 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


  1. 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.
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