Below is a effortless baby turnips recipe that feeds four to 6 people for a side dish.
I simply like eating baby turnips. I really like them raw for a healthy snack or together with a sandwich at lunch or dinner. Every time I am cooking roasted chicken, turkey noodle, beef pot roast, or vegetable soup, I simply put them in the boiling pot without cutting them. Their small size makes sure that I don’t have to devote time over chopping them up for stews nevertheless they’re tough enough for being simmered for many hours in the pot without shredding to pieces. Listed below is a recipe for baby turnips for a side dish.
Ingredients:
1 lb . or 16 oz . of peeled, raw baby turnips (if you work with homegrown turnips from a garden, then you’ll need 8-10 turnips with this recipe)
3 tbsps . white sugar
1 tbsp . unsalted butter
Pinch of salt
Water to cover the turnips
You can put turnips, sugar, butter and salt within a medium size pot and put water until it merely barely covers the tops of your turnips. Bring water to a boil and then reduce heat to medium. Let the water to evaporate while your turnips boil and just pour in a bit of water when necessary to stop the turnips from carmelizing on the pot. Every so often stir the turnips to be sure thorough cooking. Carry on and cook the turnips at a slow boil for eight or ten min’s or until all the turnips soft when pierced with a fork. Drain all of the water and serve either cold or hot.
You could adjust this baby turnips recipe to fit your own preferences by taking away sugar or salt. Should you prefer a sweeter carrot recipe, add another tablespoon of white sugar. Make sure to adjust the sugar to water proportions to make certain there is sufficient water to dissolve more sugar.
If a lot of sugar is added to the recipe and the water inside the boiling pot isn’t increased, then the turnips may become sticky sweet and there is a possibility for the sugar to burn in the pan. Relish this baby turnips recipe!
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