Equipment
Ingredients
Vegetables
- 500 g turnips, peeled and cut into 2cm wedges
Glaze Liquids
- 120 ml orange juice, freshly squeezed
- 120 ml chicken stock
Flavorings
- 30 g unsalted butter
- 15 g light brown sugar, packed
- 3 g kosher salt
- 1 g black pepper, freshly ground
- 2 g orange zest, finely grated
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 136 kcal
- Protein
- 3 g
- Carbohydrates
- 16 g
- Fat
- 7 g
- Fiber
- 2 g
- Sugar
- 11 g
- Sodium
- 476 mg
- Saturated Fat
- 4 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 16 mg
- Potassium
- 341 mg
- Calcium
- 49 mg
- Iron
- 0.6 mg
- Magnesium
- 19 mg
- Phosphorus
- 49 mg
- Zinc
- 0.4 mg
- Vitamin A
- 55 mcg
- Vitamin C
- 42 mg
- Vitamin E
- 0.2 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.08 mg
- Riboflavin
- 0.05 mg
- Niacin
- 0.6 mg
- Folate
- 28 mcg
- Water
- 143 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Using a vegetable peeler and chef's knife, peel the turnips and cut them into uniform 2cm wedges to ensure even cooking.
In a large skillet, combine the turnips, orange juice, chicken stock, unsalted butter, brown sugar, and kosher salt. Place over medium-high heat and bring to a boil.
Once boiling, reduce the heat to low, cover the skillet with a lid, and simmer gently. Cook until the turnips are fork-tender but still hold their shape.
Remove the lid and increase the heat to medium-high. Boil the remaining liquid, stirring frequently with a wooden spoon, until it reduces to a thick, syrupy glaze that coats the turnips evenly.
Remove from heat. Toss the turnips with freshly ground black pepper and orange zest, if using. Serve immediately.
Chef's Notes
- Always choose smaller, younger turnips when available. Large winter turnips tend to be woody and carry a sharp, bitter flavor that clashes with the delicate sweetness of the glaze.
- Freshly squeezed orange juice is crucial here. Bottled juice often contains added preservatives and lacks the bright acidity needed to cut through the rich butter and savory stock.
- If the liquid evaporates before the turnips become tender during the simmer, add water or additional stock 30ml at a time to prevent scorching.
- For an elegant presentation, garnish with fresh thyme leaves or chopped parsley right before serving to add a pop of green against the vibrant orange glaze.
Storage
Refrigerator: 3 days — Store in an airtight container. The glaze will solidify when cold.
Reheating: Gently reheat on the stove over low heat, adding a splash of water to reconstitute the glaze.
Troubleshooting
Glaze is too thin and watery after removing the lid
Cause: Turnips released excess water or the skillet was too crowded
Fix: Remove the cooked turnips with a slotted spoon and continue boiling the liquid alone until syrupy, then return the turnips to coat.
Prevention: Use a wide enough skillet to allow for proper evaporation
Turnips are mushy and falling apart
Cause: Overcooked during the covered simmering phase
Fix: Cannot be fixed
Prevention: Check for doneness slightly earlier and cut wedges thicker
Glaze burned and tastes bitter
Cause: Heat was too high during the final reduction, scorching the sugars
Fix: Cannot be fixed
Prevention: Stir frequently and lower the heat slightly once the liquid becomes syrupy
Cultural Context
Root vegetables like turnips have a long history in European and early American cuisines, often serving as hearty, storage-friendly staples during colder months. Glazing root vegetables is a classic French culinary technique (glacer à brun) that was readily adopted into traditional American holiday feasts. The addition of bright citrus alongside savory stock creates a distinctively festive profile, elevating humble root vegetables into a beloved Thanksgiving side dish.
