Projo Football Food and Spirits

MAPLE-GLAZED TURNIPS

2 pounds purple-top turnips
2 tablespoons unsalted butter, divided
3 tablespoons maple syrup
1/4 teaspoon ground cinnamon
1 pinch freshly grated nutmeg
salt and pepper
water as needed
1 tablespoon chopped flat-leaf parsley
2 teaspoons fresh lemon juice

Peel turnips and cut into even 1-inch cubes. Heat 1 tablespoon butter in large saute pan over medium heat. Add maple syrup, cinnamon, nutmeg, and salt and pepper to taste. Add turnips and then enough water to reach a depth of one-fourth inch. Bring to boil over high heat. Reduce heat to simmer, cover, and pan steam until turnips are tender, seven to eight minutes.

Remove cover from pan; continue cooking turnips until water has cooked away and syrup has glazed each piece evenly, about three minutes. Add remaining 1 tablespoon butter to pan along with parsley and lemon juice. Shake pan until butter is melted and turnips are evenly coated. Season to taste with additional salt and pepper. Serve immediately.

Serves four.

Source: "Vegetables: Recipes and Techniques from the World's Premier Culinary College" by The Culinary Institute of America (Lebhar-Friedman Books, 2007, $40).

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