Baby Turnips Side Dish

by Kathy Smith

Below is a straightforward baby turnips recipe that will serve four to 6 people as one side dish.

I simply like eating baby turnips. I really like them raw for a healthy snack or together with a sandwich at lunch or dinner. Every time I am cooking roasted chicken, turkey noodle, beef pot roast, or vegetable soup, I simply put them in the boiling pot without cutting them. Their small size makes sure that I don't have to devote time over chopping them up for stews nevertheless they're tough enough for being simmered for many hours in the pot without shredding to pieces. Listed below is a recipe for baby turnips for a side dish.

Turnips Ingredients:
1 lb or 16 oz . of peeled, raw baby turnips (if you utilize homegrown turnips from the garden, then you'll need eight to ten turnips with this recipe)

3 tbsps . white sugar

1 tbsp . unsalted butter

Pinch of salt

Water to cover the turnips

You can put turnips, sugar, butter and salt within a medium size pot and put water until it merely barely covers the tops of your turnips. Bring water to a boil and then reduce heat to medium. Let the water to evaporate while your turnips boil and just pour in a bit of water when necessary to stop the turnips from carmelizing on the pot. Every so often stir the turnips to be sure thorough cooking. Carry on and cook the turnips at a slow boil for eight or ten min's or until all the turnips soft when pierced with a fork. Drain all of the water and serve either cold or hot.

You could adjust this baby turnips recipe to fit your own preferences by taking away sugar or salt. Should you prefer a sweeter carrot recipe, add another tablespoon of white sugar. Make sure to adjust the sugar to water proportions to make certain there is sufficient water to dissolve more sugar.

If a lot of sugar is poured in and the water in the boiling pan isn't increased, then the turnips can become sticky sweet and there is a possibility for the sugar to burn inside the pot. Relish this baby turnips recipe!

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