Glazed turnips with golden raisins
Votes: 2
Time: 15 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This turnip side dish offers a wonderful combination of spicy onions, rosemary, and zesty red pepper flakes, topped with a contrasting honey glaze and golden raisins. Roast the turnips like potatoes, adding the honey and raisins at the very end to glaze the vegetables. Serve with any meat or poultry, garnished with fresh herbs.
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:
- 700 g of turnips
- 0.5 tsp rosemary
- 3 tablespoons of wine vinegar
- 3 tablespoons of honey
- 3 tablespoons of raisins
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Cooking the dish according to the recipe:
- Sauté 700g of chopped, peeled turnips in olive oil over medium heat until tender, 8 minutes; season with salt to taste.
- Add half the diced red onion, 1/2 teaspoon chopped rosemary, and a pinch of crushed red pepper flakes; cook for 2 minutes. Add 3 tablespoons each white wine vinegar, honey, and golden raisins. Cook, stirring, until the turnips are glazed, 1 to 2 minutes. Sprinkle with chopped parsley and season with salt.
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