Sautéed Turnips: the recipe for an appetizing sweet and sour side dish

Sautéed turnips are a quick and light side dish, ideal to pair with hearty meat dishes and fried fish for a degreasing kick. This tuber, with its squat shape and mildly spicy taste, is blanched in water, then sautéed with a drizzle of oil and then deglazed with white wine vinegar. The final addition of brown sugar will give the dish a pleasant sweet and sour touch, for a very appetizing result.

Find out how to make them by following our step-by-step recipe and serve them at a family lunch or dinner: even those who do not particularly like this vegetable will have to think again.

Tips

For best results, cook the turnips in boiling, salted water and drain when they are still crunchy. This way they will not crumble once sautéed.

Use unrefined brown sugar: its dark color and unique taste (due to its molasses content) will add that twist to your dish.

If you’re not a fan of white wine vinegar you can decide to substitute it with balsamic, apple or pomegranate vinegar, whose taste is sweeter.

You can also add some thyme or crushed almonds, that you can toast in a pan.

For an unforgettable meal, you can serve this side dish together with pan fried sausages or a pork roast.

How to store Sautéed Turnips

This dish can be stored in the refrigerator for 2 days in a sealed container.

How to make Sautéed Turnips

Peel the turnips and wash in cold water, then dry with a towel and dice.

Boil in salted water for around 20 minutes.

Once cooked, make sure the turnips are not too soft and drain, then sauté in a shallow pan with 2 tablespoons of oil.

Once they start turning golden brown, pour the vinegar and let evaporate. Add salt.

Add the brown sugar and mix thoroughly.

Once caramelized, transfer the turnips on a serving dish, sprinkle with rosemary and serve.