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Glazed Poppy Seed Turnips
From Foothills Market
<p>Sweet, sour, crunchy, soft – this recipe is a unique way to serve this old-fashioned root vegetable</p>Source: Chow.com (Entered by Market Manager)
Serves: 4-6 servings
2 lbs turnips, peeled and cut into 1-inch wedges
2 Tbsp unsalted butter, cut into small pieces
1 cup water
4 tsp red wine vinegar
1 Tbsp honey
1 Tbsp poppy seeds
3/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1 Tbsp olive oil
Step by Step Instructions
- Arrange turnips in a single layer in a large, heavy-bottomed pot. Dot butter over the top, add water, and bring to a boil over high heat. Reduce heat to medium and simmer, uncovered, stirring rarely, until all the water has evaporated, about 20 minutes.
- Meanwhile, combine vinegar, honey, poppy seeds, salt, and pepper in a small, nonreactive bowl. While constantly whisking, add oil in a thin stream until fully incorporated; set aside.
- Increase heat to high and cook turnips, stirring rarely, until fork tender and browned, about 5 minutes. (They should be cooked through but sill retain their shape.)
- Remove from heat. Add vinaigrette to the pot, stir to combine. Add more salt and black pepper to taste.
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