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Tori Amos' Glazed Turnips

Source of Recipe


People Extra, Winter 2004






List of Ingredients



• 2 lbs. young turnips, peeled, then halved, quartered or cut in finger-size sticks, depending on the size of the turnips
  
• 4 Tbsp butter
  
• Sea or kosher salt
  
• Freshly ground black pepper
  
• 2 Tbsp honey
  
• 1/2 to 3/4 cup water
  
• Chopped fresh basil
  






Instructions



1. Place turnips in a heavy large pan and add butter, salt and pepper to taste, honey and water.
   
   
2. Cut a round of baking parchment to fit exactly over the turnips, or place a lid on slightly askew.
   
   
3. Bring liquid to a boil over medium heat, then turn down to medium-low. Cook for about 20 minutes, or until the water has reduced to a thick, shiny glaze in the bottom of the pan and the turnips are tender. Place the turnips in a serving dish and spoon the glaze over them. Garnish with a little fresh, chopped basil and serve.
   
   Makes 4 to 6 servings.
   
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   Tori Amos was given this recipe by her personal chef, Duncan Pickford.