Glazed Turnips

3 cups turnips, peeled, 1 inch dice
1/2 cup chicken stock
2 tablespoons unsalted butter
2 tablespoons maple syrup
salt and white pepper to taste

  1. Combine the turnips with the chicken stock, butter and maple syrup.
  2. Bring to a simmer and cover the pan. Stir occasionally. Simmer until the liquid has evaporated (about 15 minutes); do not overcook turnips. If turnips cook before liquid has reduced, remove and continue to reduce the liquid to a glaze, then return turnips and toss to coat.
  3. Season with salt and white pepper.

Chef: not overcooked, good color, smaller than traditional serving, usually a 1 inch, but ours were 1/4-1/2 inch.

Personal/Team: tasted very good, very nice with the rest of the meal.

Lessons Learned: Because our turnips were cut so small, they cooked quicker and we needed to remove them before the sauce had a chance to reduce and turn to a glaze, larger dice would have had a better presentation and less attention on the stove. As long as the cuts are consistent, the turnips will cook evenly and that is what counts the most.