A recipe at Epicurious for Glazed Turnips with Scallions & Parsley appealed to me, so I went with it, modifying it to be dairy free and vegan by omitting the copious amount of butter used and switching from chicken broth to veggie broth.
The turnips are tender, yet not mushy, and their mild earthy flavor shines through. The green onions cooked down to an almost buttery consistency and lent the perfect accent flavor to this dish.
This dish is so healthy and simple to prepare, I know you'll love it as much as I do!
The turnips are tender, yet not mushy, and their mild earthy flavor shines through. The green onions cooked down to an almost buttery consistency and lent the perfect accent flavor to this dish.
This dish is so healthy and simple to prepare, I know you'll love it as much as I do!
Glazed Turnips with Scallions & Parsley
Gluten Free, Soy Free, Dairy Free, Vegan
2 T. Earth Balance Buttery Spread (I used soy-free)
3 pounds turnips, peeled and cut into 1 1/2-inch thick wedges or chunks
2 1/2 c. vegetable broth
2 t. sugar
1/4 t. sea salt
2 scallions, thinly sliced
1 T. roughly chopped flat leaf Italian parsley
freshley ground black pepper, to taste
Melt the Earth Balance in a large heavy pot over medium heat. Add turnips and stir until well coated. Add veggie broth, scallions, sugar and salt; bring to a boil, then reduce the heat and simmer (covered) until turnips are fork tender. This took approximately 30 minutes for me.
Uncover the pot and continue to boil, stirring occassionally, until the liquid is reduced enough to just glaze the turnips. This took about 20 minutes for me. Transfer to a serving dish and sprinkle with parsley and freshly ground black pepper.
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