Equipment
Ingredients
Vegetables
- 500 g turnips, peeled and cut into 2cm wedges
Glaze Liquids
- 120 ml orange juice, freshly squeezed
- 120 ml chicken stock
Flavorings
- 30 g unsalted butter
- 15 g light brown sugar, packed
- 3 g kosher salt
- 1 g black pepper, freshly ground
- 2 g orange zest, finely grated
Nutrition (per serving)
Method
Using a vegetable peeler and chef's knife, peel the turnips and cut them into uniform 2cm wedges to ensure even cooking.
In a large skillet, combine the turnips, orange juice, chicken stock, unsalted butter, brown sugar, and kosher salt. Place over medium-high heat and bring to a boil.
Once boiling, reduce the heat to low, cover the skillet with a lid, and simmer gently. Cook until the turnips are fork-tender but still hold their shape.
Remove the lid and increase the heat to medium-high. Boil the remaining liquid, stirring frequently with a wooden spoon, until it reduces to a thick, syrupy glaze that coats the turnips evenly.
Remove from heat. Toss the turnips with freshly ground black pepper and orange zest, if using. Serve immediately.
Chef's Notes
- Always choose smaller, younger turnips when available. Large winter turnips tend to be woody and carry a sharp, bitter flavor that clashes with the delicate sweetness of the glaze.
- Freshly squeezed orange juice is crucial here. Bottled juice often contains added preservatives and lacks the bright acidity needed to cut through the rich butter and savory stock.
- If the liquid evaporates before the turnips become tender during the simmer, add water or additional stock 30ml at a time to prevent scorching.
- For an elegant presentation, garnish with fresh thyme leaves or chopped parsley right before serving to add a pop of green against the vibrant orange glaze.
Storage
Refrigerator: 3 days — Store in an airtight container. The glaze will solidify when cold.
Reheating: Gently reheat on the stove over low heat, adding a splash of water to reconstitute the glaze.
