Glazed baby turnips and cipollini onions
Instructions:
- To peel cipollini onions, immerse in boiling water for a few minutes, then remove with a slotted spoon. Allow to cool slightly; slip off the skins.
- 1 tablespoon unsalted butter
- 1 teaspoon sugar
- Coarse salt and freshly ground pepper
- 3 to 3 1 / 2 pounds (about 8 or 9 bunches) baby turnips, peeled and trimmed
- 3 8-ounce bags cipollini onions, peeled and trimmed
- 1 / 2 cup water
- Fresh herbs, for garnish
- Melt the butter in a large saucepan over mediumlow heat. Add the sugar; season with salt and pepper. Cook until the butter starts to color, about 1 minute. Add the turnips and onions, swirling thepan to evenly coat. Add the water; cover, and cook until almost all the water has evaporated and the vegetables are glazed, about 20 minutes.
- Remove the cover; continue cooking until the liquid has evaporated and the vegetables are caramelized, 3 to 5 minutes. Season with salt and pepper. Transfer to a large serving platter, and garnish with fresh herbs.