Thursday, May 13, 2010

caramelized turnips

Looking to try something new with the bunch of jr. turnips I got in my last box, I came across caramelizing. It is a simple task and delicious with some fresh spring greens. The sauce from caramelizing act as a sweet and savory dressing. I also paired this with crumbled feta and soft boiled eggs.

caramelized turnips
1 bunch turnips
1/3 c.+ chicken stock
1/2-1 T. butter
1-2 T. white sugar

Wash or peel the turnips. Reserve the greens for the salad. Slice or dice the turnips. Simmer in stock for 10-15 minutes until tender and majority of stock evaporates. Add butter; when melted sprinkle with sugar. Cook to a brown, sticky coating (a few minutes). Serve hot.

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