Appetizer Recipes

Naked Turnips and Rutabagas

Naked Turnips and Rutabagas



Naked Turnips and Rutabagas

Serves: 6


1 4 inch long turnip peeled and diced about 3/4 pound
1 4 inch diameter rutabaga peeled and diced slightly smaller than the turnip about 3/4 pound
1 cup diced baby carrots
1 3/4 cups water divided
Napa Valley
organic olive oil
1/2 teaspoon sugar
1/4 teaspoon salt
1 tablespoon minced Italian parsley optional


Place vegetables in a large pot or skillet at least 12 inches. Add 1 1/2 cups water, olive oil, and sugar, cover and bring to a boil over medium high heat. Cook about ten minutes, stirring occasionally. Uncover and cook until rutabagas are tender and water has evaporated, about eight minutes. Continue to cook vegetables until they start to brown, stirring, frequently, about five more minutes. Turn off the burner and toss vegetables with remaining 1/4 cup of water, scraping up the brown bits from the bottom of the pan to make a glaze. Toss with parsley if desired and serve.