Glazed Baby Turnips and Cipollini Onions
- 1 tablespoon unsalted butter
- 1 teaspoon sugar
- Coarse salt and freshly ground pepper
- 3 to 3 1/2 pounds (about 8 or 9 bunches) baby turnips, peeled and trimmed
- 3 8-ounce bags cipollini onions, peeled and trimmed
- 1/2 cup water
- Fresh herbs, for garnish
- Melt the butter in a large saucepan over medium-low heat.
- Add the sugar; season with salt and pepper.
- Cook until the butter starts to color, about 1 minute.
- Add the turnips and onions, swirling the pan to evenly coat.
- Add the water; cover, and cook until almost all the water has evaporated and the vegetables are glazed, about 20 minutes.
- Remove the cover; continue cooking until the liquid has evaporated and the vegetables are caramelized, 3 to 5 minutes.
- Season with salt and pepper.
- Transfer to a large serving platter, and garnish with fresh herbs.
unsalted butter, sugar, salt, baby turnips, onions, water, fresh herbs
Taken from www.epicurious.com/recipes/food/views/glazed-baby-turnips-and-cipollini-onions-392723 (may not work)