Glazed Turnips with Bacon

Photo: Martyn Thompson
Prep Time:
30 mins
Total Time:
30 mins

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.


  • 4 slices thick-cut bacon, cut crosswise into ½-inch pieces

  • 2 pounds baby turnips, peeled and halved or quartered

  • ¾ 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


  1. 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.

  2. 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.

  3. 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.

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