German cuisine · Vegetable Dishes

Glazed Teltow Turnips

Small Teltow turnips glazed golden brown in butter and sugar, sprinkled with parsley.

Ingredients · for 4 servings

• 800 g Teltow turnips (or baby turnips)
• 50 g butter
• 2 tbsp sugar
• 200 ml vegetable stock
• 1/2 bunch parsley
• 1 tsp lemon juice
• Salt, pepper

Instructions

1. Wash the turnips thoroughly, peel thinly and halve or leave whole depending on size, so all pieces cook evenly.
2. Melt butter in a wide pan, sprinkle in the sugar and let it caramelize to a light brown over medium heat for 2–3 min.
3. Add the turnips and turn them for 3 min. until they are evenly coated in the caramel.
4. Deglaze with the vegetable stock, season with salt and cook covered over low heat for 12–15 min. until they can be easily pierced.
5. Remove the lid and reduce the liquid uncovered for 5–8 min. until only a glossy syrup coats the turnips.
6. Season with lemon juice and pepper, sprinkle with the finely chopped parsley and serve immediately.