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Glazed Hakurei Turnips


  • 3 bunches baby hakurei turnips, baby turnips, or red radishes (about 2 pounds), trimmed, greens reserved
  • 1/4 cup (1/2 stick) unsalted butter
  • 3 tablespoons sugar
  • Kosher salt
  • Place turnips in a large skillet; add water to cover turnips halfway. Add butter, sugar, and a large pinch of salt; bring to a boil. Cook, stirring occasionally, until liquid is syrupy and turnips are tender, about 15 minutes. (If turnips are tender before liquid has reduced, use a slotted spoon to transfer turnips to a plate and reduce liquid until syrupy. Return turnips to pan and stir to coat well.) DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm before continuing.
  • Add turnip greens to skillet and cook over medium heat, stirring occasionally, until just wilted, 2–3 minutes. Season with salt.



One serving contains: 
Calories (kcal) 75.2
%Calories from Fat 53.6
Fat (g) 4.5
Saturated Fat (g) 2.8
Cholesterol (mg) 12.0
Carbohydrates (g) 8.5
Dietary Fiber (g) 1.3
Total Sugars (g) 6.6
Net Carbs (g) 7.2
Protein (g) 0.7
Sodium (mg) 70.2


From:  bonappetit.com

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