Glazed Carrots And Turnips Recipes
Purple turnips are much milder than yellow ones and are much easier to cut. My Mom used to make this with pearl onions, but I don't care for them and make it without them and it is delicious.
Recipe From food.com
Provided by tisnewfiegirl
Categories Onions
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 8
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- 1. Bring a medium pot of water to a boil and add enough salt to the water to be able to taste it easily. The salt will permeate into the vegetables so each bite of the finished product will be seasoned throughout.
- 3. Once the water is at a boil, blanch the carrots for 2 minutes. If the sizing of the carrots is uneven, add the larger carrots first and let them cook for 1 minute before adding in the smaller carrots. Transfer blanched carrots to the ice bath for 3 to 5 minutes to stop the cooking process. Bring the blanching water back to a boil and repeat with the turnips. As each group of blanched vegetables is finished chilling in the ice bath, transfer to a sheet tray lined with paper towels to dry.
- 4. Heat olive oil in a large sauté pan on medium heat, then add the cinnamon sticks, star anise, honey, and a pinch of salt. Once the honey starts to bubble, add the blanched carrots and turnips and toss to coat. Cook over medium heat for 3 minutes, turning the vegetables frequently. Add butter to the pan and stir frequently. Let the butter begin to froth and deglaze the pan with chicken stock. Cook for 2 to 3 minutes until the liquid has evaporated and the carrots and turnips are cooked through.
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Aug 20, 2004 Step 1 Trim baby turnips and carrots, leaving about 1/2-inch stems if green were attached, and peel if desired. If using regular turnips, peel and cut into 1-inch …
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