Recipe: Glazed Turnips

Baby turnips in the spring are the tiny, tender cousins of their fall counterparts. They cook up fast and have a more delicate flavour than the turnips of the fall. As a wonderful bonus their greens can also be cooked and the two served together make a delicious combination.

Glazed Turnips:


1 cup turnips chopped
1/3 cup water or enough to cover turnips halfway
2 tsp butter
1/4 tsp sugar
salt to taste


1. chop turnips and set aside greens (stems trimmed and discarded)

2. place turnips, water, 1 tsp of butter, salt and sugar in pan and bring to a boil on high heat

3. reduce to medium-high heat and cook for about 10 minutes or until turnips are tender and liquid nearly gone (there should be a very light syrup remaining to coat the turnips)

4. wilt greens with 1 tsp of butter on medium heat for 2-3 minutes

5. mix greens and turnips together and serve