Baby Turnips Recipe

by Kathy Smith

Here is one of my favorite basic baby turnips recipe that will serve four to 6 people for a side dish.

I simply like eating baby turnips. I really like them raw for a healthy snack or to go with a sandwich at lunch or dinner. Whenever I happen to be am cooking chicken dumpling, turkey noodle, beef and noodle, or vegetable soup, I simply plunk them in the boiling pot without chopping them up. Their small size makes certain that I don't have to toil over slicing them up for stew but still they can be thick enough for being simmered for a long time in the pot without shredding to pieces. Here is a recipe for baby turnips as the side dish.

1 lb . or 16 oz . of peeled, raw baby turnips (if you work with homegrown turnips from a garden, then you'll need 8-10 turnips with this recipe)

3 tbsps white sugar

1 tbs unsalted butter

Pinch of salt

Water to cover

Put the turnips, sugar, butter and salt inside a medium size pot and pour in water until it merely barely covers the tops of your turnips. Bring water to a boil and then reduce heat to medium. Let the water to evaporate as your turnips boil and just put in a little bit of water if necessary to help prevent the turnips from adhering to the pot. Frequently stir the turnips to make sure thorough cooking. Carry on and cook the turnips at a gentle boil for eight to ten mins or until baby turnips supple when stuck with a fork. Drain all water and serve either warm or room temperature.

You could adjust this baby turnips recipe to fit your own preferences by taking away sugar or salt. Should you prefer a sweeter carrot recipe, add another tablespoon of white sugar. Make sure to adjust the sugar to water proportions to make certain there is sufficient water to dissolve more sugar.

If a lot of sugar is poured in and the water in the boiling pan isn't increased, then the turnips can become sticky sweet and there is a possibility for the sugar to burn inside the pot. Relish this baby turnips recipe!

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