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Sorghum-Glazed Turnips

Photo: Howard Lee Puckett; Styling: Caroline Cunningham and Amy Burke
Hands-on time 40 mins
Total time 50 mins
Yield Makes 4 servings

Ingredients

  • 2 pounds small turnips (about 2 inches long)
  • 2 tablespoons butter
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 2 teaspoons sorghum
  • Garnish: fresh thyme sprigs

How to Make It

  1. Peel turnips, and cut in half.

  2. Place turnips in a single layer in a 12-inch heavy skillet; add water to reach halfway up turnips (about 1 1/2 cups). Add butter and next 3 ingredients. Cover and bring to a boil over high heat; reduce heat to medium-high, and cook, stirring occasionally, 10 minutes. Uncover and cook, stirring often, 8 minutes or until turnips are tender and water has evaporated. Cook, stirring often, 5 more minutes or until turnips are golden. Stir in sorghum and 3 Tbsp. water; toss turnips to coat. Serve immediately. Garnish, if desired.