Honey Glazed Turnips
submitted by Terri Lee Smith (July 28, 2005 newsletter)
“Lately I have been inspired by Moroccan cusine which combines a variety of spices with some very simple ingredients and the results are extrordinary. I’ve done some tagines, which are generally vegetarian or chicken or lamb based stews served in the traditional Moroccan tagine, a shallow pot with a tall conical lid. The distinctive lid traps the steam rising from the stew cooked in the bottom and prevents the stew from drying out during the lengthy cooking time. Le Creuset makes a heavy enameled cast iron tagine available from good kitchen shops. It is always a conversation piece at parties and is doubly fun as the food basically cooks itself. Other traditional flavors from Northern Africa include flower waters, couscous, and olives. One of my favorite recipes combines products we receive at the depot. It is from The Moroccan Collection by Hilaire Walden, Reed Consumer Books Limited, 1998. These Moroccan turnips are perfect using the lovely baby turnips we get, this recipe works well with carrots too!”
- 1 1/2 lbs baby turnips
- 4 Tbsp unsalted butter
- 2 heaping Tbsp honey
- 2 Tbsp toasted sliced almonds
- salt and pepper
- 1 1/2 Tbsp chopped cilantro
1. Cook the turnips in boiling, salted water for about 10 minutes, or until tender but still firm to the bite.
2. Melt the butter with the honey in a frying pan. Add the turnip and cook, stirring, for 3-5 minutes, or until glossy.
3. Stir in the almonds, then pile the turnips into a warm serving dish. Season with salt and pepper. Pour the pan juices over the turnips and sprinkle with the cilantro.
Serves 4-6.