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Ingredients
- 2 pounds turnips, peeled and cut into 1-inch wedges
- 2 tablespoons Earth Balance, cut into small pieces
- 1 cup water
- 4 teaspoons red wine vinegar
- 1 tablespoon agave
- 1 tablespoon poppy seeds
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
Details
Servings 4
Preparation time 10mins
Cooking time 30mins
Preparation
Step 1
Arrange turnips in a single layer in a 5-quart Dutch oven or a large, heavy-bottomed pot. Dot Earth Balance 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, agave, 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 occasionally, 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.
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