Glazed Baby Turnips And Cipollini Onions Recipes

GLAZED BABY TURNIPS AND CIPOLLINI ONIONS

Glazed Baby Turnips and Cipollini Onions image

These glazed root vegetables are the perfect accompaniment to a meal of roasted duck.

Provided by Martha Stewart

Number Of Ingredients 7

Ingredients

1 tablespoon unsalted butter
1 teaspoon sugar
Coarse salt and freshly ground pepper
3 to 3 1/2 pounds (about 8 or 9 bunches) baby turnips, peeled and trimmed
3 eight-ounce bags cipollini onions, peeled and trimmed
1/2 cup water
Fresh herbs, for garnish

Steps:

Melt butter in a large saucepan over medium-low heat. Add sugar; season with salt and pepper. Cook until butter starts to color, about 1 minute. Add turnips and onions, swirling pan to evenly coat. Add the water; cover, and cook until almost all water has evaporated and vegetables are glazed, about 20 minutes.
Remove cover; continue cooking until liquid has evaporated and vegetables are caramelized, 3 to 5 minutes. Season with salt and pepper. Transfer to a large serving platter, and garnish with fresh herbs.

GLAZED TURNIPS

Glazed Turnips image

Categories Side Turnip Winter Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 6

Ingredients

2 lb small to medium (2-inch) turnips
About 1 1/2 cups plus 3 tablespoons water
2 tablespoons butter
1 tablespoon sugar
1/2 teaspoon salt
Garnish: chopped fresh flat-leaf parsley

Steps:

Peel turnips, then halve horizontally and quarter halves. Arrange turnips in 1 layer in a 12-inch heavy skillet and add enough water (about 1 1/2 cups) to reach halfway up turnips. Add butter, sugar, and salt and boil over moderately high heat, covered, stirring occasionally, 10 minutes. Boil turnips, uncovered, stirring, until tender and water has evaporated, about 8 minutes.
Sauté turnips over moderately high heat, stirring, until golden brown,about 5 minutes more. Add 3 tablespoons water and stir to coat turnips with glaze.

BALSAMIC-GLAZED CIPOLLINI ONIONS

Balsamic-Glazed Cipollini Onions image

A simple balsamic-glaze turns semisweet cipollini onions into a sophisticated side dish. Also Try:Potato-Wrapped Halibut, Sauteed Spinach

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
16 cipollini onions, trimmed and peeled
Coarse salt and freshly ground pepper
2 tablespoons balsamic vinegar
2 teaspoons sugar
3/4 cup store-bought low-sodium chicken broth or stock
3 sprigs fresh thyme
2 cloves garlic, crushed

Steps:

Preheat oven to 400 degrees.
Heat olive oil in a medium ovenproof skillet over medium heat. Add onions, stem side down, and cook, until lightly browned, 2 to 3 minutes. Turn and continue browning on opposite side, about 2 minutes more. Season with salt and pepper.
Add vinegar and sugar; cook, until slightly syrupy, about 2 minutes. Add chicken broth, thyme, and garlic; bring to a boil. Transfer skillet to oven and roast until onions are easily pierced with the tip of a sharp knife, 15 to 20 minutes.

GLAZED TURNIPS WITH SCALLIONS AND PARSLEY

Glazed Turnips with Scallions and Parsley image

Categories Side Thanksgiving Turnip Fall Parsley Simmer Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 7

Ingredients

1/2 stick (1/4 cup) unsalted butter
3 pound turnips, peeled and cut into 1-inch-thick wedges
21/2 cups low-sodium chicken broth
2 teaspoons sugar
1/4 teaspoon salt
2 scallions, finely chopped
2 tablespoons finely chopped fresh flat-leaf parsley

Steps:

Melt butter in a wide 5-quart heavy pot over moderate heat, then add turnips, stirring until well coated. Add broth, sugar, and salt and bring to a boil, then reduce heat and simmer, covered, until turnips are just tender, 25 to 30 minutes.
Continue to boil turnips, uncovered, stirring occasionally, until liquid is reduced enough to just glaze turnips, about 15 minutes. Sprinkle with scallions and parsley.

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