18631 Glazed Poppy Seed Turnips 30 mins 10 mins 4 to 6 servings Tue Mar 03 14:50:00 -0800 2009 Wed Mar 04 10:04:08 -0800 2009 Easy American CHOW http://www.chow.com/recipes/18631 Wed, 04 Mar 2009 18:04:08 GMT Livened up with a poppy seed vinaigrette Browned, buttery turnips get a boost of flavor from a sweet poppy seed vinaigrette. 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 story.

]]>
  • Arrange turnips in a single layer in a 5-quart Dutch oven or large, heavy-bottomed pot. Dot butter over top, add water, and bring to a boil over high heat. Reduce heat to medium and simmer, stirring rarely, until all water is evaporated, about 20 minutes.
  • Meanwhile, combine vinegar, honey, poppy seeds, salt, and pepper in a small nonreactive bowl. While constantly whisking, add oil in a thin stream until fully incorporated; set aside.
  • Increase heat to high and cook, stirring rarely, until turnips are browned (they should be cooked through but still retain their shape), about 5 minutes.
  • When turnips are fork tender and browned, add vinaigrette to the pot, stir to combine, taste, and add more salt and freshly ground black pepper as desired.
    • ]]>     http://www.chow.com/assets/2009/02/turnips290.jpg Aida Mollenkamp 51 Side Dish 2 pounds turnips, peeled and cut into 1-inch wedges**

    ]]>     2 tablespoons unsalted butter (1/4 stick), cut into small pieces

    ]]>     1 cup water

    ]]>     4 teaspoons red wine vinegar

    ]]>     1 tablespoon honey

    ]]>     303 1 tablespoon poppy seeds

    ]]>     301 3/4 teaspoon kosher salt

    ]]>     305 1/4 teaspoon freshly ground black pepper

    ]]>     1 tablespoon olive oil

    ]]>     2395 aida mollenkamp 1 chow 4455 st. patrick's day 38 budget 23680 affordable 1046 cold weather 418 dairy 771 potluck 392 side dish 9636 adults 435 vegetarian 933 winter 2610 turnips 4857 st patricks 4828 st pats 4858 st pat's 15670 st paddy's 4834 irish 889 corned beef