Sunday, June 5, 2011

Mustard Glazed Turnips

Remember when I thought I was not going to be busy during the summer? Turns out I was mistaken. I have been writing and writing and writing (stories and essays) non-stop this weekend. I am not kidding. But in the end it will all pay off.

So far I have loved the assignments I have gotten at my internship. I am actually reporting and writing for a newspaper. Exciting right? At least in my book it is.

Anyways, my messed up class schedule paired up with my quasi-journalism life has made it hard for me to blog on a regular basis, but there is always time to cook, and therefore time to blog as well. My summer will consist of easy-to-make recipes designed to feed one person: me.

But first let me tell you a little bit about the past few days, which have been out of the ordinary (I feel like I have been saying this often and it makes me happy to think that my life is taking good an unexpected turns). Weekdays have been boring and completely scheduled: wake up, go for a run (almost everyday), get breakfast on my way to class, come home and do some homework or take a nap, go to class again, and finally come home to sleep (yes, some might say I have turned into an old lady).

Enough with the talk about me. On Saturday I went to the Roslindale Farmer's Market and bought fresh turnips (a first). I came home and immediately felt inspired to make some yummy dish out of them. Here is the recipe.

Mustard Glazed Turnips (adapted from How to Cook Everything by Mark Bittman)

  • 2 tablespoons olive oil
  • 1.5 lbs. of Hakuri turnips (or other root vegetables such as radishes), cut into bite size pieces
  • S & P
  • 1 cup chicken or vegetable broth
  • 1 teaspoon sugar
  • 2 tablespoons Dijon mustard
  1. Place olive oil in a large skillet over medium heat. Add vegetables and cook for about 10 minutes, or until beginning to brown.
  2. Add sugar and enough broth to cover all the vegetables. Bring mixture to a boil and cook until mixture is almost completely reduces, about 20 minutes. Vegetables should look glossy and a syrup should form. 
  3. Add mustard and stir until dissolved and vegetables are covered. Serve hot or cold.
And yes, I did indeed pair these veggies up with grilled shrimp and salad, two of my current obsessions.

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