Glazed Turnips with Bacon
Turnips have an inherent sweetness that is highlighted by the syrup, cider vinegar and Dijon mustard combination used to make the bright glaze. The smokiness of the bacon provides a savory counterpoint.
- Total Time:
- Servings: 12
Photography: Martyn Thompson
Source: Martha Stewart Living, November 2015
- 4 slices thick-cut bacon, cut crosswise into 1/2-inch pieces
- 2 pounds baby turnips, peeled and halved or quartered
- 3/4 cup low-sodium chicken broth
- 3 tablespoons pure maple syrup
- 2 tablespoons apple-cider vinegar, preferably unfiltered
- 1 tablespoon Dijon mustard
- Coarse salt and freshly ground pepper
- 2 tablespoons unsalted butter
Cook bacon in a large skillet over medium, stirring frequently, until browned and most of fat is rendered, 5 to 7 minutes. Transfer to a paper towel-lined plate.
Add turnips, broth, maple syrup, vinegar, and mustard to skillet; season with salt and pepper. Bring to a simmer. Cover, reduce heat to medium-low, and cook until turnips are knife-tender, 8 to 10 minutes.
Uncover and increase heat to medium. Add butter and cook, stirring occasionally, until sauce thickens to a glaze that evenly coats turnips, 10 to 12 minutes. Top with bacon; serve.