Glazed Turnips and Parsnips

By CarolineNGa

Ingredients

• 2 pounds turnips, peeled and cut into 1/2-inch-thick wedges
• 1 pound parsnips, peeled and cut into 1/2-inch slices
• 1 1/2 cups frozen pearl onions
• 2 teaspoons kosher salt
• 3 tablespoons cane vinegar, divided*
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 (3-inch) cinnamon stick
• 1 bay leaf
• 1/4 teaspoon dried crushed red pepper
• 3/4 cup cane syrup
• 1/2 cup vegetable broth

Preparation

Step 1

1. Bring first 4 ingredients, 1 Tbsp. vinegar, and water to cover to a boil in a Dutch oven. Cook, stirring occasionally, 12 to 15 minutes or until vegetables are just tender; drain.
2. Cook butter and next 4 ingredients in a large skillet over medium heat, stirring constantly, 1 minute or until butter melts and spices are fragrant. Add turnip mixture; sauté 8 to 10 minutes or until lightly browned and tender. Discard bay leaf and cinnamon.
3. Stir in cane syrup, broth, and remaining 2 Tbsp. vinegar, and cook, stirring often, 8 to 10 minutes or until mixture is slightly thickened and vegetables are coated. Add salt to taste.
*Apple cider may be substituted.
Note: We tested with Steen's Pure Louisiana Cane Vinegar.