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Glazed Poppy Seed Turnips

From Foothills Market

<p>Sweet, sour, crunchy, soft &#8211; this recipe is a unique way to serve this old-fashioned root vegetable</p>
Source: (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
  1. 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.
  2. 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.
  3. 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.)
  4. Remove from heat. Add vinaigrette to the pot, stir to combine. Add more salt and black pepper to taste.