Willie's Burger House

Here is a tasty straightforward baby turnips recipe that will serve four to 6 people as one side dish.

I really like baby turnips. I prefer them raw for a healthy snack or to go with a sandwich at lunch time. Whenever I am cooking chicken dumpling, turkey noodle, beef and noodle, or vegetable soup, I merely plunk them in the cooking pot whole. Their small size makes sure that I don't have to work over chopping them up for soups but yet these are tough enough to end up being simmered for several hours in the pot without shredding to pieces. Here is a recipe for baby turnips as the side dish.



Ingredients:
1 lb . or 16 oz . of peeled, raw baby turnips (if you utilize homegrown turnips from a garden, you will need 8-10 turnips with this recipe)

3 tbsps . white sugar

1 tbsp . unsalted butter

Pinch of salt

Water to cover

Assemble the turnips, sugar, butter and salt in the medium size pot and put water until it merely barely covers the tops of turnips. Bring your water to a boil and then reduce heat to medium. Let the water to evaporate as turnips boil and be careful to pour in a bit of water as needed to help prevent the turnips from carmelizing on the pot. Every so often stir the turnips to make sure thorough cooking. Carry on and cook the turnips at a light boil for 8-10 min's or until turnips soft when stuck with a fork. Drain all of the water and serve either cold or hot.

It is easy to adjust this baby turnips recipe to own preferences by adjusting the sugar or salt. If you prefer a sweeter carrot recipe, add one more tablespoon of white sugar. Keep in mind to adjust the sugar to water proportions to make sure that there is sufficient water to dissolve the additional sugar.

If excessive sugar is poured in and the water inside the pot isn't increased, then the turnips can become sticky sweet and there is a risk for the sugar to burn in the pan. Relish this baby turnips recipe!