The following is a quick baby turnips recipe that will serve four to 6 people as one side dish.
I really like baby turnips. I prefer them raw for a healthy snack or to go with a sandwich at lunch time. Whenever I am cooking chicken dumpling, turkey noodle, beef and noodle, or vegetable soup, I merely plunk them in the cooking pot whole. Their small size makes sure that I don't have to work over chopping them up for soups but yet these are tough enough to end up being simmered for several hours in the pot without shredding to pieces. Here is a recipe for baby turnips as the 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 pour in 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 while turnips boil and just put in a bit of water as required to prevent the turnips from carmelizing on the pot. Sometimes stir the turnips to make certain thorough cooking. Carry on and cook the turnips at a gentle boil for eight to ten min's or until the turnips yielding when pierced with a fork. Drain all water and serve either cold or hot.
It is easy to adjust this baby turnips recipe to own preferences by adjusting the sugar or salt. If you prefer a sweeter carrot recipe, add one more tablespoon of white sugar. Keep in mind to adjust the sugar to water proportions to make sure that there is sufficient water to dissolve the additional sugar.
If excessive sugar is poured in and the water inside the pan isn't increased, then the turnips may get sticky sweet and there is a possibility for the sugar to burn in the pan. Dive into this baby turnips recipe!
I really like baby turnips. I prefer them raw for a healthy snack or to go with a sandwich at lunch time. Whenever I am cooking chicken dumpling, turkey noodle, beef and noodle, or vegetable soup, I merely plunk them in the cooking pot whole. Their small size makes sure that I don't have to work over chopping them up for soups but yet these are tough enough to end up being simmered for several hours in the pot without shredding to pieces. Here is a recipe for baby turnips as the 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 pour in 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 while turnips boil and just put in a bit of water as required to prevent the turnips from carmelizing on the pot. Sometimes stir the turnips to make certain thorough cooking. Carry on and cook the turnips at a gentle boil for eight to ten min's or until the turnips yielding when pierced with a fork. Drain all water and serve either cold or hot.
It is easy to adjust this baby turnips recipe to own preferences by adjusting the sugar or salt. If you prefer a sweeter carrot recipe, add one more tablespoon of white sugar. Keep in mind to adjust the sugar to water proportions to make sure that there is sufficient water to dissolve the additional sugar.
If excessive sugar is poured in and the water inside the pan isn't increased, then the turnips may get sticky sweet and there is a possibility for the sugar to burn in the pan. Dive into this baby turnips recipe!
About the Author:
I hope you like the Dirty Rice Recipe as much as me. In fact, you can bake some Homemade Buttermilk Biscuits to go with the Dirty Rice. Yum!