Glazed carrots—when they’re cooked to tender in a butter-water mixture and finished with a pinch of sugar—are always a crowd-pleaser. Here we take that method and apply it to oft-underappreciated turnips. And once the turnips are fork tender, we toss them with a poppy seed vinaigrette that makes the dish a versatile side for anything from corned beef to roasted lamb or pork.
What to buy: Younger turnips are subtly sweet with a tinge of mustard flavor, while older turnips can carry a strong bite. So depending on the age of your turnips, the flavor in this dish may vary from slightly to very piquant.
- 2 pounds turnips, peeled and cut into 1-inch wedges
- 2 tablespoons unsalted butter (1/4 stick), cut into small pieces
- 1 cup water
- 4 teaspoons red wine vinegar
- 1 tablespoon honey
- 1 tablespoon poppy seeds
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- Arrange turnips in a single layer in a 5-quart Dutch oven or a large, heavy-bottomed pot. Dot butter over 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.
- 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.
- Increase heat to high and cook turnips, stirring rarely, until fork tender and browned (they should be cooked through but still retain their shape), about 5 minutes.
- Remove from heat, add vinaigrette to the pot, stir to combine, taste, and add more salt and freshly ground black pepper as desired.