Market Recipes: Balsamic Glazed Japanese Turnips & Carrots

balsamic-mustard-glazed-japanese-turnips

Balsamic Mustard Glazed Japanese Turnips
by Chef Maggie Perkins

1 bunch JBG Organic Japanese turnips, trimmed and cut into bite-sized pieces
½ cup water
1 tablespoon Pogue Mahone dill pickle mustard
1T chopped fresh mint
2T Texas Hill Country Olive Company White Lemon Balsamic

In a medium saucepan over medium high heat add turnip pieces and water. Cook, covered, stirring occasionally until water is reduced by approximately half and turnips are just tender. Stir in the mustard, mint, and balsamic vinegar. Allow to come to a rolling simmer, stirring frequently, and cook uncovered until liquid is fully reduced.

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Blood Orange Cranberry Pomegranate Glazed Carrots
by Chef Maggie Perkins

1 bunch small carrots, sliced into coins
½ cup water
1T Stellar Gourmet Blood Orange Cranberry Pomegranate jam/sauce
1T Texas Hill Country Olive Company White Lemon Balsamic
Garnish: Chopped fresh mint, if desired.

Over medium high heat, add water and carrots to a heavy pan. Cook, covered, until water is reduced by half and carrots are just tender. Add Stellar Gourmet jam and balsamic vinegar, stirring and coating carrots well. Continue to cook, uncovered, until liquid is reduced and syrupy.

Photo Credits: Maggie C. Perkins, of Notes from Maggie’s Farm.

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