Glazed Turnips and Parsnips

Glazed Turnips and Parsnips

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  • Prep Time


  • Total Time


  • Servings



  • 2

    pounds turnips, peeled and cut into ½-inch-thick wedges

  • 1

    pound parsnips, peeled and cut into ½-inch slices

  • cups frozen pearl onions

  • 2

    teaspoons kosher salt

  • 3

    tablespoons cane vinegar, divided*

  • 2

    tablespoons butter

  • 2

    tablespoons olive oil

  • 1

    (3-inch) cinnamon stick

  • 1

    bay leaf

  • ¼

    teaspoon dried crushed red pepper

  • ¾

    cup cane syrup

  • ½

    cup vegetable broth


1. Bring first 4 ingredients, 1 Tbsp. vinegar, and water to cover to a boil in a Dutch oven. Cook, stirring occasionally, 12 to 15 minutes or until vegetables are just tender; drain. 2. Cook butter and next 4 ingredients in a large skillet over medium heat, stirring constantly, 1 minute or until butter melts and spices are fragrant. Add turnip mixture; sauté 8 to 10 minutes or until lightly browned and tender. Discard bay leaf and cinnamon. 3. Stir in cane syrup, broth, and remaining 2 Tbsp. vinegar, and cook, stirring often, 8 to 10 minutes or until mixture is slightly thickened and vegetables are coated. Add salt to taste. *Apple cider may be substituted. Note: We tested with Steen's Pure Louisiana Cane Vinegar.


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