Ivy Manning’s Maple-Glazed Baby Turnips and Carrot Coins

Posted in Comfort Foods, Farmer's Market, Local Eats, Side Dish, Spring, Sweet, Vegetable, Winter on Mar 15, 2010

We took the kids to the Farmer’s Market on Saturday, and had ourselves a rip-roaring good time.  One of the items we pick up was a bunch of Golden Globe turnips that the farmer assured us were tender and sweet and delicious.  She was absolutely adorable, with her hair in two golden braids and she didn’t mock me when I prodded her wares and looked suspicious.  The Boy actually suggested we get these, since he had fond memories of the last turnip trial we did.

Back at the Brat Cave, we decided to poke around for some recipes online.  At Culinate, we turned up what looked very much like a winner: Maple-Glazed Baby Turnips and Carrot Coins.  Maple and butter – what could be better?

The only problem?  The recipe called for Hickory Bacon Salt, and I don’t have any of that.  Granted, it sounds like a fabulous product, but we’re trying to really keep our sodium to a minimum.  We just omitted it, and moved ahead with the recipe.

My camera has been acting up lately – I think I need to clean it after using it so frequently in the kitchen.  The focus is sort of hit-or-miss.  Anyhoo:  Here’s the cast of characters:

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  • One bunch of young turnips, washed and cut in half (or quarters)
    • 2 carrots, washed and cut into 1/2-inch thick coins (I didn’t peel them because I am lazy.)
    • 1/2 cup water
    • 2 tbsp butter
    • 2 tbsp maple syrup

So! First we washed, and then chunked up the veggies. BEHOLD! And yeah, I know those carrots were a little, uh, rustic.

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Then, we tossed them in our big dutch oven, with 1/2 cup of water.

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Then we put a ring cover on it, and let it cook for 10 minutes, until the turnips were fork-tender. I keep looking at that word “turnip” and thinking “tulip” – I think I have spring fever, people.

Anyhoo, then, per Ivy’s instructions, I poured off most of the liquid and returned the pan to the stove over medium heat. I added the butter and maple syrup (and then used my finger to scrape off the maple syrup from the inside of the measuring spoon and had myself a little party) and then stirred and cooked for about 2 minutes.

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Then, I realized I didn’t have anything else for dinner prepared, and these were so fast and easy and DONE that I panicked a bit. I ended up making some whole-wheat crepes with brie and green onion and slicing up a blood orange to accompany the turnips and carrots.

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You know what? These were GOOOOOOD. I loved how simple they were to put together and the kids all loved the sweetness and the texture. Maple Syrup FTW!

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  1. Hye Unrath says:

    I got to this recipe by searching Google. I have to say that this looks succulent. Thanks for taking your time posting this recipe!



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