Honey-Glazed Turnips, Parsnips and Pearl Onions

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 6 to 8 servings
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1 pound pearl onions

1 1/2 pounds turnips, peeled and cut into wedges

4 tablespoons unsalted butter

1/4 cup honey

4 wide strips lemon zest, removed with a vegetable peeler

2 bay leaves (preferably fresh)

Kosher salt

1 pound parsnips, peeled and cut into 2-inch pieces

2 tablespoons chopped fresh chives


  1. Prepare the pearl onions: Bring a pot of water to a boil. Fill a large bowl with ice water. Add the pearl onions to the boiling water and cook 1 minute. Drain and transfer to the ice water to stop the cooking. Drain again, then slip off the skins.
  2. Combine the turnips, butter, honey, lemon zest, bay leaves, 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 cook until the turnips are just slightly tender, 8 to 10 minutes.
  3. Stir in the parsnips and pearl onions, cover and cook until the vegetables are tender, 8 to 10 minutes. Uncover and simmer, stirring occasionally, until most of the liquid is evaporated, 5 to 7 minutes. Gently toss the vegetables to coat and transfer to a serving dish. Top with the chives.

Cook’s Note

Prepare the pearl onions (step 1) up to 2 days ahead; refrigerate in an airtight container.

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