Glazed carrots—when they’re cooked to tender in a butter-water mixture and finished with a pinch of sugar—are always a crowd-pleaser. Here we take that method and apply it to oft-underappreciated turnips. And once the turnips are fork tender, we toss them with a poppy seed vinaigrette that makes the dish a versatile side for anything from corned beef to roasted lamb or pork.
What to buy: Younger turnips are subtly sweet with a tinge of mustard flavor, while older turnips can carry a strong bite. So depending on the age of your turnips, the flavor in this dish may vary from slightly to very piquant.
This recipe was featured as part of our Make Your Own Corned Beef project.
by Amy Schulman | Over the past month, life as we know it has been irrevocably altered. The new normal, as we’ve been...