The following is a quick baby turnips recipe that will serve four to 6 people as one side dish.
I really like eating baby turnips. I enjoy them raw for a quick munchie or to go with a sandwich at lunch or dinner. Whenever I happen to be am cooking chicken dumpling, turkey noodle, beef and vegetable, or vegetable soup, I simply plunk them in the soup pot whole. Their tiny size makes sure that I don’t have to spend time over slicing them up for soups but yet these are sturdy enough to end up being simmered for several hours in the pot without falling apart. Listed below is a recipe for baby turnips to be a side dish.
Baby turnips Ingredients: 1 lb or 16 oz . of peeled, raw baby turnips (if you use homegrown turnips out of your garden, you’ll need eight to ten turnips for the recipe)
3 tbsps . white sugar
1 tbsp . unsalted butter
Pinch of salt
Water to cover
Put the turnips, sugar, butter and salt inside a medium size pot and put 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 as your turnips boil and just put in a little bit of water if required to help prevent the turnips from carmelizing to the pot. From time to time stir the turnips to guarantee thorough cooking. Carry on and cook the turnips at a slow boil for eight or ten mins or until baby turnips soft when pierced with a fork. Drain all of the water and serve either warm or room temperature.
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!