📝 About This Recipe
Transform the humble, peppery turnip into a sophisticated side dish that boasts a luxurious, velvet-like texture and a shimmering golden finish. This classic French-inspired preparation, known as 'glacer à blanc,' mellows the root's natural bite, replacing it with a delicate sweetness and a rich, buttery depth. Perfect for holiday tables or a refined weeknight dinner, these turnips prove that with the right technique, simple ingredients can become extraordinary.
🥗 Ingredients
Main Ingredients
- 2 pounds Purple-top turnips (peeled and cut into 1-inch uniform wedges)
- 4 tablespoons Unsalted butter (high-quality European style preferred)
- 1 cup Water (or enough to reach halfway up the turnips)
The Glaze
- 2 tablespoons Wildflower honey (can substitute with maple syrup)
- 1 teaspoon Apple cider vinegar (to balance the sweetness)
- 1 teaspoon Kosher salt (adjust to taste)
- 1/2 teaspoon Freshly cracked black pepper
Aromatics and Garnish
- 4 sprigs Fresh thyme (whole stems for infusion)
- 1 tablespoon Fresh Italian parsley (finely chopped)
- 1 pinch Maldon sea salt (for finishing)
- 1/2 teaspoon Lemon zest (optional, for brightness)
👨🍳 Instructions
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1
Prepare the turnips by trimming the ends, peeling them deeply to remove the fibrous outer skin, and slicing them into uniform 1-inch wedges or cubes to ensure even cooking.
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2
In a wide, heavy-bottomed skillet or sauté pan, arrange the turnip pieces in a single layer to maximize contact with the pan surface.
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3
Add the water, unsalted butter, honey, and kosher salt to the skillet. The liquid should reach about halfway up the sides of the turnips.
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4
Place the whole thyme sprigs into the liquid between the turnips to infuse the glaze with an earthy herbal aroma.
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5
Place the skillet over medium-high heat and bring the liquid to a gentle simmer.
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6
Cut a circle of parchment paper the size of your skillet (a cartouche) and place it directly on top of the turnips; this allows steam to escape slowly while keeping the vegetables submerged.
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7
Simmer for 12-15 minutes, or until the turnips are tender when pierced with the tip of a sharp knife.
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8
Remove the parchment paper and discard the thyme sprigs. Increase the heat to high to begin reducing the remaining liquid.
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9
Boil the liquid rapidly, shaking the pan frequently. As the water evaporates, the butter and honey will emulsify into a thick, syrupy glaze.
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10
Once the glaze is bubbling and thick, add the apple cider vinegar and black pepper, tossing the turnips gently to coat every surface.
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11
Continue cooking for another 2-3 minutes until the turnips take on a light golden-brown color and the glaze clings tightly to them.
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12
Remove from heat and stir in the chopped parsley and optional lemon zest for a pop of color and freshness.
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13
Transfer to a warm serving bowl and finish with a sprinkle of flaky Maldon sea salt.
💡 Chef's Tips
Choose smaller, younger turnips as they are naturally sweeter and less woody than larger ones. Do not skip the parchment paper 'cartouche' lid; it ensures the turnips cook through before the glaze burns. If the glaze becomes too thick or breaks, simply whisk in a tablespoon of warm water to bring the emulsion back together. For a vegan alternative, use a high-quality vegan butter substitute and maple syrup in place of honey. Make sure to peel the turnips until you reach the white flesh; the purple skin and the layer just beneath it can be quite bitter.
🍽️ Serving Suggestions
Serve alongside a roasted rack of lamb with a rosemary crust. Pair with a crisp, dry Riesling or a buttery Chardonnay to complement the honey notes. Excellent as a companion to pan-seared duck breast with a cherry reduction. Mix with roasted carrots or parsnips for a colorful root vegetable medley. Serve as a sophisticated side to a simple roast chicken for a Sunday dinner upgrade.