Glazed turnip
This is a delicious traditional Irish vegetable dish. Use baby turnip, as they have a finer structure than the mature turnip. Blanche the turnip during mise en place, so that you only have to braise them in the liquid just before serving.
Allergens & dietary requirements
- Celery
- Cow's milk
- Lactose
- Vegetarian
Ingredients
- 1 kg turnip
- 100 g butter
- 10 g light brown sugar
- 200 ml vegetable stock
- 1 sprig rosemary
- 1 orange, zest
- salt and pepper
Preparation method
- Peel the turnip and cut it into quarters.
- Boil the turnip in water seasoned with salt for ten minutes.
- Melt the butter in a large pan. Dissolve the light brown sugar in the butter.
- Add the turnip to the pan.
- Deglaze with the vegetable stock.
- Add the sprig of rosemary.
- Reduce the liquid and use it to glaze the turnip.
- Season to taste with the salt flakes, pepper, and orange zest.
- Serve immediately.
Serving suggestions
- As a vegetable component in a composition with beef, pork, or poultry.
