Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Wednesday, October 16, 2013

Glazed Turnips with Garlic Breadcrumbs

The turnips don’t get any sweeter than they are right now and together with the garlic breadcrumbs make a great Fall side dish. Put a cup and a half of water into a sauté pan with a dash of salt and sugar and while its heating peel and wedge your turnips.  Add the turnips to the simmering water and let cook covered for five minutes, then uncovered until the water has evaporated and they’re tender, another fifteen minutes or so.  Follow with a quarter stick of butter and sauté over medium heat for another five minutes.  In a separate pan heat some extra virgin olive oil and add a chopped garlic clove, after a minute add a half a cup of breadcrumbs and with a spatula stir well so the oil is evenly absorbed.  Before serving add the breadcrumbs to your turnips and mix well.  This preparation would also be great for parsnips, leeks, or fennel. 

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