Glazed Baby Turnips
Baby turnips about the size of golf balls are creamy white with leafy green tops, and usually sold in bunches in the summer when they are in season.
This recipe is from Delia's Vegetarian Collection. Serves 4
First of all, prepare the trunips by peeling them carefully and thinly with a potato peeler, then put them into a large saucepan of boiling water and boil for 3 mnutes.
Next, drain in a colander and then return them to the saucepan. Now add just enough stock to cover the turnips, bring this to the boil and simmer (uncovered) for about 3 minutes, or until the turnips are tender. Use a draining spoon to remove the turnips, place them in a warmed serving dish and keep hot while you make the glaze.
Next, blend the mustard with a little of the white wine (or cider) and add to the stock in the saucepan with the remainder of the wine and the sugar. Re-heat, taste and season with salt and freshly milled black pepper. Simmer rapidly (without a lid) until the liquid has reduced to a syrupy consistency, then pour this over the turnips, sprinkle with chopped parsely and serve.