To peel cipollini onions, immerse in boiling water for a few minutes, then remove with a slotted spoon. Allow to cool slightly; slip off the skins.
Recipe information
Yield
serves 6 to 8
Ingredients
1 tablespoon unsalted butter
1 teaspoon sugar
Coarse salt and freshly ground pepper
3 to 3 1/2 pounds (about 8 or 9 bunches) baby turnips, peeled and trimmed
3 8-ounce bags cipollini onions, peeled and trimmed
1/2 cup water
Fresh herbs, for garnish
Preparation
Step 1
Melt the butter in a large saucepan over medium-low heat. Add the sugar; season with salt and pepper. Cook until the butter starts to color, about 1 minute. Add the turnips and onions, swirling the pan to evenly coat. Add the water; cover, and cook until almost all the water has evaporated and the vegetables are glazed, about 20 minutes.
Step 2
Remove the cover; continue cooking until the liquid has evaporated and the vegetables are caramelized, 3 to 5 minutes. Season with salt and pepper. Transfer to a large serving platter, and garnish with fresh herbs.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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