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glazed baby turnips and carrots
Last Saturday was the final farmer’s market of the season, a sad day. But we went out the way we went in, trying new foods to the last. One of the items that caught my eye were the bunches of young turnips. One kind of green we haven’t yet tried, and a root vegetable I’ve never attampted. So we bought a bunch and then after we got them home, searched for some recipes. The tender greens we cooked the way we do collards, just with a shorter time because they were so tender. They had a nice mild flavor. I’d definitely make them again.
The tender young bulbs we steamed up with some baby carrots and then served with a simple glaze that nicely complimented their mild flavor, which was definitely rooty, somewhere between a potato and a carrot.
Ingredients:
1 pound baby turnips (about two pounds with greens attached) or regular turnips
3/4 pound baby carrots (about 2 pounds with greens attached)
1 1/2 tablespoons unsalted butter
1/2 teaspoon sugar
Directions:
Trim baby turnips and carrots, leaving about 1/2 inch stems if greens were attached, and peel if desired. If using regular turnips, peel and cut into 1 inch pieces. In a steamer set over boiling water steam carrots and turnips separately, covered, until just tender, 6-8 minutes.
In a large, heavy skillet over miderately low heat cook vegetables in butter with sugar and salt and pepper to taste, stirring, until heated through and glazed, about 4 minutes.
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