What to do with Winter Veggies? Glazed Carrots & Turnips

If you shop at farmer’s markets or subscribe to a CSA program, you are especially familiar with the winter doldrum’s- suddenly, your diverse selection of seasonal eats has turned into a heap of root vegetables. This recipe came into my life while evaluating a mountain of turnips and realizing that I had no idea what to do with them. Lo and behold, they have become a family favorite-requested time and again by both guests and hosts.

The original recipe came from Paul Bocuse, that legendary herald of nouvelle cuisine and proponent of fresh, high quality ingredients.  Many versions of it exist, including this one from The Food Network, and with a little experimentation it can easily be made one’s own. Below is my take on this simple classic, where I chose Grade B Maple Syrup in place of the called-for granulated sugar and black truffle salt for an added kick; I am also particularly fond of using purple carrots, both for showmanship and taste profile.  A multi-colored bunch of carrots works just as well and adds a bit of dashing to your dinner table.

Serves 4


  • 2 cups purple or multi colored carrots (roughly 2 bunches)
  • 2 cups turnips (roughly 2 bunches)
  • 4 tbsps. butter (I like unsalted for this)
  • A drizzle (approx. 1-2 tbsps.) of Grade B Maple Syrup
  • Truffle Salt and Freshly Ground Pepper to Taste (we’re talking pinches, not spoonfuls)

Bring a large pot of water to a boil, lightly salted (regular salt or a sprinkle of sea salt will do the trick). Scrub, peel, or scrub and peel to your preference, your carrots and turnips. Wash them briefly in cold water. Cut them in half, then again into bite size chunks. Add to the boiling water, and let roil for 8-10 minutes before draining.

Melt butter in a frying pan with high sides (no need to scald yourself for supper!). Add the veggies and cook over low to medium heat for 15 minutes, until they are coated in the butter and have dried out from their salt-water bath. Make sure to shake the pan frequently while cooking.

Turn the heat to low, drizzle in the maple syrup, shaking the pan for even coverage. When the vegetables begin to brown, remove from heat, season with salt and pepper, et voilà! Your drool-worthy and thoroughly delicious side is ready to serve.

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