Baby Turnips Recipe
Here is one of my favorite straightforward baby turnips recipe that feeds four to 6 people as one side dish.
I really like baby turnips. I prefer them raw for a healthy snack or to go with a sandwich at lunch time. Whenever I am cooking chicken dumpling, turkey noodle, beef and noodle, or vegetable soup, I merely plunk them in the cooking pot whole. Their small size makes sure that I don't have to work over chopping them up for soups but yet these are tough enough to end up being simmered for several hours in the pot without shredding to pieces. Here is a recipe for baby turnips as the side dish.
turnips Ingredients:
1 lb or 16 oz . of peeled, raw baby turnips (if you work with homegrown turnips from a garden, then you'll need eight to ten 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 turnips. Bring your water to a boil and then reduce heat to medium. Let the water to evaporate while turnips boil and just put in a bit of water as required to prevent the turnips from carmelizing on the pot. Sometimes stir the turnips to make certain thorough cooking. Carry on and cook the turnips at a gentle boil for eight to ten min's or until the turnips yielding when pierced with a fork. Drain all water and serve either cold or hot.
It is easy to adjust this baby turnips recipe to own liking by taking away sugar or salt. Should you prefer a sweeter carrot recipe, add one more tablespoon of white sugar. Make sure to adjust the sugar to water proportions to make certain there is adequate water to dissolve the extra sugar.
If excessive sugar is poured in and the water inside the pot isn't increased, then the turnips will become sticky sweet and there is a risk for the sugar to burn in the boiling pot. Savor this baby turnips recipe!
I really like baby turnips. I prefer them raw for a healthy snack or to go with a sandwich at lunch time. Whenever I am cooking chicken dumpling, turkey noodle, beef and noodle, or vegetable soup, I merely plunk them in the cooking pot whole. Their small size makes sure that I don't have to work over chopping them up for soups but yet these are tough enough to end up being simmered for several hours in the pot without shredding to pieces. Here is a recipe for baby turnips as the side dish.
turnips Ingredients:
1 lb or 16 oz . of peeled, raw baby turnips (if you work with homegrown turnips from a garden, then you'll need eight to ten 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 turnips. Bring your water to a boil and then reduce heat to medium. Let the water to evaporate while turnips boil and just put in a bit of water as required to prevent the turnips from carmelizing on the pot. Sometimes stir the turnips to make certain thorough cooking. Carry on and cook the turnips at a gentle boil for eight to ten min's or until the turnips yielding when pierced with a fork. Drain all water and serve either cold or hot.
It is easy to adjust this baby turnips recipe to own liking by taking away sugar or salt. Should you prefer a sweeter carrot recipe, add one more tablespoon of white sugar. Make sure to adjust the sugar to water proportions to make certain there is adequate water to dissolve the extra sugar.
If excessive sugar is poured in and the water inside the pot isn't increased, then the turnips will become sticky sweet and there is a risk for the sugar to burn in the boiling pot. Savor this baby turnips recipe!
About the Author:
I hope you like the Dirty Rice Recipe. You can bake some Homemade Buttermilk Biscuits to go with the Dirty Rice.