Turnips have a reputation as the vegetable nobody asks for, but give them twenty minutes in a skillet with butter and honey and they’ll win over the whole table.

What Ingredients Do You Need To Make Honey-Glazed Tumshies?

• Turnips
• Butter
• Chicken Broth/Stock
• Butter
• Honey
• Thyme (Fresh or Dry)
• Cider Vinegar

How Do You Make Honey-Glazed Tumshies?

Start by peeling the turnips. If yours are on the larger side, peel them generously, since the outer layer can be tough and a little bitter. Cut them into 1-inch wedges and try to keep them about the same size so everything finishes cooking at the same time.

Arrange the wedges in a single layer in a 12-inch skillet. Pour in enough broth to come about halfway up the turnips, then add the butter, honey, and salt. Cover the pan, bring it to a boil over medium-high heat, and let it go for 10 minutes, stirring once or twice. Keeping the lid on lets the turnips steam and soften all the way through.

Now take the lid off and keep boiling. As the liquid cooks down, the butter and honey concentrate into a syrupy glaze that clings to every wedge. This takes about 8 minutes, and the turnips should be tender by the time it’s done.

Here’s the best part: keep cooking and tossing for a few more minutes, until the turnips pick up golden-brown spots. Once the liquid is gone, that sugary glaze starts to caramelize right on the surface, and that’s where all the flavor lives.

To finish, splash in a couple tablespoons of water along with the thyme and cider vinegar, and toss everything together. The water loosens the glaze back into a glossy coating, and the vinegar adds just enough tang to balance the honey. Season with pepper, sprinkle with parsley, and serve.