We are working our way through the treasure of fresh produce we picked up at the Urbana Market on the Square over the weekend. The last of it was a bunch of small turnips.
I've actually never had or prepared turnips before, but generally love root vegetables. In the end, I decided to combine them with carrots, parsnips and sweet potatoes with a light glaze as a side to pork chops seasoned with rosemary, sea salt and pepper.
I was very happy with how they turned out. There was a subtle sweetness that was somewhere between a parsnip and a sweet potato but a texture closer to a potato. When combined with the other vegetables and lightly glazed with sugar and balsamic vinegar, I got a wonderful range of flavor from earthy to sweet. All for only 120 calories with no fat and 6 grams of fiber per serving.
Glazed Root Vegetables
Makes 6 servings
5 small turnips, peeled and chopped
5 medium carrots, peeled and chopped
2 medium parsnips, peeled and chopped
2 medium sweet potatoes, peeled and chopped
2 teaspoons sugar
1/4 cup balsamic vinegar
salt and pepper to taste
Be sure your vegetables are chopped to equal, bite-sized pieces.
In a large skillet, spread an even, single layer of vegetables and fill with enough water so that vegetables are not quite submerged.
Add sugar and balsamic vinegar, partially cover and heat over medium-high heat to bring to a boil. Continue to cook, stirring regularly, until liquid is evaporated and vegetables are tender. Salt and pepper to taste.