Turnips, parsnips and pearl onions in a honey glaze
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 6-8
Complexity: easily
Servings: 6-8
Turnips, parsnips, and pearl onions are sautéed in butter with honey and lemon zest until tender and glossy, coated with a honey glaze. A perfect side dish for a holiday dinner. Choose pearl onions in a variety of colors for a vibrant and striking appearance. To make peeling easier, blanch the onions in boiling water until the skins slide off. Sprinkle with finely chopped chives before serving.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g pearl onions
- 0.7 kg turnips, peeled and cut into wedges
- 4 tablespoons unsalted butter
- 1/4 cup honey
- 4 wide strips lemon zest (remove with a vegetable peeler)
- 2 bay leaves (preferably fresh)
- 450g parsnips, peeled and cut into 5cm pieces.
- 2 tablespoons chopped fresh chives
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Cooking the dish according to the recipe:
- Blanch the pearl onions: Bring a saucepan of water to a boil. Fill a large bowl with ice water. Add the pearl onions to the boiling water and cook for 1 minute. Drain and transfer the onions to the ice water to stop cooking. Drain again, then peel the onions.
- Combine the turnips, butter, honey, lemon zest, bay leaf, 1 3/4 teaspoons salt, and 1/4 cup water in a large nonstick skillet. Bring to a boil over medium heat, then cover and simmer until the turnips are tender, 8 to 10 minutes.
- Add the parsnips and pearl onions, cover, and simmer until the vegetables are tender, 8-10 minutes. Remove the lid and cook, stirring occasionally, until most of the liquid has evaporated, 5-7 minutes. Gently toss the vegetables to coat, and transfer to a serving platter. Garnish with green onions.
Note
Prepare pearl onions (Step 1) 2 days in advance; transfer to an airtight container and refrigerate.
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