Glazed Turnip
4 servings
50 minutes
Glazed turnip is an elegant and simple dish of Russian cuisine that traces back to ancient traditions of using this root vegetable. Young turnips cooked in vegetable broth become tender and flavorful. The glaze made from white wine, Dijon mustard, and spices transforms it into a refined culinary creation. The light sweetness of sugar and the spiciness of mustard balance the taste, while fresh parsley adds freshness. This dish can be served as a side to meat or fish dishes or enjoyed on its own, appreciating its exquisite flavor. It is perfect for a warm family dinner or festive table, demonstrating that even humble vegetables can be the foundation for true gastronomic pleasure.
1
You need to take young turnips. Clean them, put in a pot of boiling water, and boil for 3 minutes.
- Turnip: 900 g
2
Drain into a colander and return to the pot. Pour in vegetable broth, leaving some for glazing, bring to a boil, and simmer for about 10 minutes until the turnip is tender.
- Vegetable broth: 850 ml
3
Place the cooked turnip on a warmed plate and keep it warm while the glaze is prepared.
4
For the glaze, mix mustard with white wine, add the remaining broth. Heat, season with salt and pepper. Bring to a boil and cook on high heat until syrup consistency.
- Dijon mustard: 1 teaspoon
- Dry white wine: 2 tablespoons
- Vegetable broth: 850 ml
- Salt: to taste
- Ground black pepper: to taste
5
Glaze the turnip, sprinkle with chopped parsley, and serve on the table.
- Chopped parsley: 2 tablespoons