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Glazed Turnips and Parsnips

Photo: Iain Bagwell; Styling: Buffy Hargett Miller

 

Hands-on time 50 mins
Total time 55 mins
Yield Makes 6 to 8 servings
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.

Ingredients

  • 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

How to Make It

  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.

  4. *Apple cider may be substituted.

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