Glazed Turnips with Balsamic Recipe
-2 pounds turnips, peeled and cut into 1-inch wedges
-4 teaspoons Sonoma Farm Traditional Barrel Aged Balsamic Vinegar
-2 tablespoons unsalted butter (1/4 stick), cut into small pieces
-1 cup water
-1 tablespoon honey
-1 tablespoon poppy seeds
-3/4 teaspoon kosher salt
-1/4 teaspoon freshly ground black pepper
-1 tablespoon Sonoma Farm extra virgin olive oil
Arrange turnips in a single layer in a 5-quart Dutch oven or a large, heavy-bottomed pot. Dot butter over top, add water, and bring to a boil over high heat. Reduce heat to medium and simmer uncovered, stirring rarely, until all the water has evaporated, about 20 minutes.
Meanwhile, combine balsamic 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 turnips, stirring rarely, until fork tender and browned (they should be cooked through but still retain their shape), about 5 minutes.
Remove from heat, add vinaigrette to the pot, stir to combine, taste, and add more salt and freshly ground black pepper as desired.