Here is one of my favorite straightforward baby turnips recipe that feeds 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.
turnips Ingredients:
1 lb or 16 oz . of peeled, raw baby turnips (if you work with homegrown turnips from a garden, then you'll need eight to ten turnips with this recipe)
3 tbsps white sugar
1 tbsp . unsalted butter
Pinch of salt
Water to cover
Assemble the turnips, sugar, butter and salt in the 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 turnips boil and be careful to pour in a bit of water as needed to help prevent the turnips from carmelizing on the pot. Every so often stir the turnips to make sure thorough cooking. Carry on and cook the turnips at a light boil for 8-10 min's or until turnips soft when stuck with a fork. Drain all of the water and serve either cold or hot.
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!
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.
turnips Ingredients:
1 lb or 16 oz . of peeled, raw baby turnips (if you work with homegrown turnips from a garden, then you'll need eight to ten turnips with this recipe)
3 tbsps white sugar
1 tbsp . unsalted butter
Pinch of salt
Water to cover
Assemble the turnips, sugar, butter and salt in the 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 turnips boil and be careful to pour in a bit of water as needed to help prevent the turnips from carmelizing on the pot. Every so often stir the turnips to make sure thorough cooking. Carry on and cook the turnips at a light boil for 8-10 min's or until turnips soft when stuck with a fork. Drain all of the water and serve either cold or hot.
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!
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!
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