Glazed Turnips

Inspiration:
Turnips and scallions from our CSA and this recipe.

Ingredients:

• 1/2 stick (1/4 cup) unsalted butter
• 3 lb turnips, peeled and cut into 1-inch-thick wedges
• 21/2 cups low-sodium chicken broth
• 2 teaspoons sugar
• 1/4 teaspoon salt
• 2 scallions, finely chopped
• 2 tablespoons finely chopped fresh flat-leaf parsley

Instructions:

1. Melt butter in a wide 5-quart heavy pot over moderate heat, then add turnips, stirring until well coated. Add broth, sugar, and salt and bring to a boil, then reduce heat and simmer, covered, until turnips are just tender, 25 to 30 minutes.

2. Continue to boil turnips, uncovered, stirring occasionally, until liquid is reduced enough to just glaze turnips, about 15 minutes. Sprinkle with scallions and parsley.

Liz's Rating: 8/10
Tim's Rating: 8/10

Turnips with Spinach, Hot Pepper and Garlic

Inspiration:
A recipe on our CSA's newsletter

Ingredients:

• 1 bunch turnips, tops removed, peeled and cut into 3/4-inch dice
• 1 teaspoon salt
• 1 bunch spinach, trimmed, washed, and chopped
• 2 tablespoons olive oil
• 1 large garlic clove, minced
• 1/4 teaspoon chili flakes
• 1 tablespoon sherry vinegar to taste
  

Instructions:

1. Toss turnip cubes in colander with salt. Let stand 15 minutes, tossing occasionally. Pat dry turnip cubes.
2. Heat 1 tablespoon olive oil in a very large skillet on moderately high heat. Add turnips and toss until lightly browned, 4-5 minutes.
3. Add garlic and chili flakes and sauté another minute or so.
   
4. Spread spinach over turnips, pressing down firmly. Cover and reduce head to low, cook 2 minutes. Toss, re-cover and cook until turnips are tender, 2 or 3 more minutes.
   
5. Transfer to a serving dish, add remaining oil and vinegar to taste. Serve.
   

Notes: This made enough for a side dish for 2-3 people. It's pretty tasty! I will be making this again the next time I get turnips from my CSA.

Tim's Rating: 8/10
Liz's Rating: 8/10