Honey-Glazed Turnips, Parsnips and Pearl Onions
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 231
- Total Fat
- 8
- Saturated Fat
- 5
- Carbohydrates
- 40
- Dietary Fiber
- 7
- Sugar
- 23
- Protein
- 3
- Cholesterol
- 20
- Sodium
- 676
- Total: 40 min
- Active: 40 min
Ingredients
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
Directions
- 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.
- 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.
- 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.