Glazed Golden Ball Turnips

Julia Childs comes through again with this basic recipe for turnips--we used golden ball variety, which are mild and sweet, and even taste good raw. This would be a great preparation for any type of turnip, rutabagas, and even your radishes, too.


Serves 6

2 lbs turnips, peeled & quartered (7 to 8 cups)
A heavy-bottomed, 3 qt saucepan
2 T butter
2 T oil
1 to 1 1/2 cups stock or water
Salt and pepper to taste
2 T butter
3 T granulated sugar


Blanch the turnips for 3 to 5 minutes in boiling salted water, covered. Drain, and place them in the saucepan with 2 T butter and 2 T oil. Saute the turnips in hot butter mixture for 3 to 4 minutes to brown them lightly. Pour in enough stock to barely cover them. Add the butter and sugar. Cover and boil slowly for 20 to 30 minutes or until they are tender but retain their shape. Correct seasoning. If the liquid has not reduced to a syrupy glaze, uncover and boil it down rapidly. Gently toss the turnips to coat them with the glaze. Turn them into a hot vegetable dish. Garnish with finely minced parsley.

Tip: Mushroom Handling Tips

Mushrooms need to be kept cold in a breathable bag, so store them in the fridge in the paper bag they come in. Shiitake mushrooms have a tough stem, so remove that and save it in the freezer for stocks. Oyster mushrooms are all edible, except for the dirty little bit at the "root." Oyster mushrooms are more...Read more


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