+
0 (0)

Categories: Vegetables, Vegetarian

Turnips glazed with sherry vinegar

Turnips glazed with sherry vinegar
Wally Skalij / Los Angeles Times

Even at this time of year, when the produce aisles are not exactly crammed with color and variety, the turnip is easy to overlook. At first glance, it seems so plain it's easy to hurry past without a second notice. ... Read more

Total time: 30 minutes | Serves 4 to 6
  • 1 3/4 pounds small Japanese turnips (about 12 small turnips with 1 inch of stems attached)
  • 2 tablespoons butter ( 1/4 stick)
  • 2 tablespoons minced shallot (1 small shallot)
  • 1 teaspoon salt
  • 1/4 cup chopped walnuts
  • 1 tablespoon sherry vinegar

Step 1Peel the turnips and cut into quarters, leaving the stems attached. Place the turnips in a large skillet with one-half cup water, the butter, shallot and salt. Stir well, cover tightly and place over medium-high heat. Cook until the turnips just begin to become tender but are still slightly crisp, 8 to 10 minutes.

Step 2Remove the lid and increase the heat to high. Let the liquid boil off and continue cooking, without stirring, until you see the bits that are stuck to the bottom of the pan begin to brown. Add the walnuts, stir and continue cooking until the turnips are covered in an irregular brown glaze, 8 to 10 minutes.

Step 3Add the sherry vinegar. Stir to mix well and scrape up some of the brown glaze from the bottom of the pan (you won't get it all). Serve immediately.

Each serving:
99 calories; 2 grams protein; 8 grams carbohydrates; 2 grams fiber; 7 grams fat; 3 grams saturated fat; 10 mg. cholesterol; 460 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Vegetables
Legumes de saison
Huckleberry’s roasted carrots with avocado
Braised escarole with colatura sauce
Grilled matsutake mushrooms