I knew the turnips were all me. The bitter bite from the Poturnips left J completely unappreciative of this root vegetable. While I definitely prefer other tubers over this one, I wanted to try another preparation method to give it a fair shot, find a niche in my diet for the turnip, rich in vitamin C, fiber, folate and phytochemicals. When I came across this recipe from BBC GoodFood to add warm honey and butter, I started salivating immediately.
After initial preparation, however, I was less than impressed. Still bitter, and it was missing… something. I remembered that earlier in the day (while procrastinating at work – shhh) I saw a feature on The Kitchn on how to caramelize onions. It must have been fate because this combination turned out to be D-E-L-I-C-I-O-U-S. Caramelizing onions is quickly becoming one of my favorite ways to prepare this always-in-season vegetable. (I also enjoy this tutorial from AllRecipes.)
Turnips with Caramelized Red Onions
* CSA Share
- 4 medium turnips *
- 1 small red onion *
- 2 tbsp butter, divided *
- 1 tsp olive oil
- 1 tsp honey
- Peel 4 medium turnips.
- Cut into large cubes or chunks.
- Cook for 4-5 mins in boiling water, then drain.
- While turnips are cooking, work on caramelized onions:
- Slice red onions and place a large skillet or saucepan on the stove
- Add 1 tbsp of butter and olive oil at a medium-high temperature. Butter burns quickly so make sure the pan doesn’t get too hot. When fat ripples, add onions and stir to coat.
- Stir and watch the onions get darker. If you feel that the onions are sticking to the bottom of the pan too much, add a very small amount of water, broth, or wine to the pan and stir quickly. Caramelization takes about 10-12 minutes but judge based on your color, flavor, and texture preference.
- Just before serving, heat 1 tbsp butter and 1 tsp honey until sizzling. (I microwaved for 25 seconds)
- Toss through the turnips and top with caramelized onions.
Serves 4 as a side dish… or 1 person for two nights.