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READY IN 35 mins

Caramelized Turnips

Read Reviews (81)

"A great side dish with grilled duck. An astonishing way to add some zip to a vegetable I'm used to putting in a soup pot." — Lynn Pennec

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Original recipe makes 4 servings Change Servings

3 cups diced peeled turnips
1/4 cup water
1 cube chicken bouillon

1 tablespoon butter, or more as needed
2 tablespoons white sugar

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Directions

Place the turnips into a skillet with the water and chicken bouillon cube over medium heat, and simmer until the water has evaporated and the turnips are tender, about 15 minutes. Stir in the butter, let melt, and sprinkle on the sugar. Gently cook and stir the turnips until the butter and sugar cook into a brown, sticky coating on the turnips, about 10 minutes. Serve hot.

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PREP 10 mins
COOK 25 mins
READY IN 35 mins

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I had some fresh turnips in my CSA basket (community supported agriculture) this week and wanted to cook them but not mash them. This was great. I used honey to sweeten them instead of white sugar and added onions. I will use this recipe again.

—KSCHRIST

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Most Helpful Critical Review

Feb 07, 2011

I used 1 rutabaga and 1 turnip. I also made it a vegetarian dish by using vegetable boullion. This recipe is a wonderful alternative to roasting and not having to heat up the whole house.

—TSchritter

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97 Ratings

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Jun 23, 2010

This is an excellent recipe. I didn't know what to do with my CSA turnips and decided on this one after reading the reviews. I used chicken broth instead of water & bouillion. I had more turnips so I used a full can of broth. I added onions as suggested. Next time I may try the brown sugar or honey, but it was excellent as it is.

—Gertrude Gourmet

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Jun 18, 2010

This really is fabulous. I love turnips even raw, but my husband is the pickiest eater on the planet and we were fighting over who got the last helping! I did replace the white sugar with brown sugar in my recipe, and I probably only used about 1 1/2 tbsp of it, but we are not sugar people and I use less sugar in every recipe. Really fabulous. SO easy and different. Can't wait to make it again and my husband can't wait either! Thanks so much!

—mrslolaramona

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Jul 19, 2010

This recipe is a no-brainer and very tasty. I made it with brown sugar and hubby and I thought it was delish! He kept walking through the kitchen while it was cooking, commenting on how good it smelled. He had two helpings and then went back to clean out the pan. I think this recipe would work equally well with rutabegas too.

—Rosebud

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Jun 14, 2010

I give this recipe 5 stars because it provided me a way to eat some of the turnips in my garden without gagging! Very good. Very easy.

—sleepingKelly

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Jun 14, 2010

This is such an easy recipe, I have given it out while checking out at the grocery. You wouldn't believe the positive response I've received to this recipe. My adult daughter who usually turns her nose up to turnips love it. I am thinking of adding carrots for the color next time.

—railgal

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Oct 11, 2010

Excellent recipe. I used beef bullion as opposed to chicken bullion for a bit of a richer flavor. Also, 1/4 c water seemed a bit too little, so I increased it to 1/2 c. The end result was dynamite. Will *definitely* use this recipe again!

—Vagrom

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Nutrition

Calories
79 kcal
4%

Carbohydrates
12.8 g
4%

Cholesterol
8 mg
3%

Fiber
1.8 g
7%

Protein
1.1 g
2%

Sodium
374 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Caramelized Turnips

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 79
Calories from Fat: 27

% Daily Value *
Total Fat 3g 5 %
Saturated Fat 1.8g 9 %
Cholesterol 8mg 3 %
Sodium 374mg 15 %
Potassium 192mg 5 %
Total Carbohydrates 12.8g 4 %
Dietary Fiber 1.8g 7 %
Protein 1.1g 2 %
Sugars 10g
Vitamin A 2 %
Vitamin C 34 %
Calcium 4 %
Iron 3 %
Thiamin 4 %
Niacin 5 %
Vitamin B6 6 %
Magnesium 4 %
Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.