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Glazed turnips

When the turnips arrived in the veg box the other week I a) didn’t know what they were and b) had no idea what to do with them! So I turned to Stephanie Alexander’s Kitchen Garden Companion for inspiration. This was a really simple recipe that resulted in the sweetest, most delicious vegetable side dish that I would happily make again and again.


I used the 3 turnips in our veg box, unpeeled; the recipe calls for 400g turnips peeled to yield 325g
40g butter
2 tsp sugar
250ml stock
1 bay leaf
sea salt and freshly ground pepper


  1. The recipe recommends blanching older/larger turnips. I felt that the ones I had were small enough not to need this so I simply halved them.
  2. Heat the butter and sugar in a saucepan until melted. Tip in the turnips and shake to cover them.
  3. Add the stock and bay leaf, cover and simmer for 12 mins until turnips are tender (leave them a couple more minutes if they’re not)
  4. Remove the lid, turn up the heat, and allow the liquid to evaporate. Mine did not evaporate fully so I just let it bubble for a few minutes before removing the turnips with a slotted spoon and pouring a small amount of the liquid over the top.
  5. Season the turnips to taste and serve/eat immediately.  

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Glazed turnips in a bowl