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Baby turnips with chestnuts and a honey-mustard dressing Recipe

Ingredients for people

  • Baby turnip(s) : 650 g
  • White wine vinegar : 40 ml
  • Acacia honey : 2 tbsp
  • Dark mustard seed(s) : 10 g
  • Olive oil : 100 ml
  • Flat leaf parsley : 0.5 bunch
  • Tarragon : 0.5 bunch
  • 1

    Place the turnips in a saucepan, cover generously with water and add a little salt. Bring to a boil, then lower the heat under the pan and simmer for 8-10 minutes or until the turnips are just tender.

  • 2

    Meanwhile, in a small bowl, combine the vinegar, honey and mustard, and a generous sprinkling of salt and pepper. Whisk briefly until smooth and set aside.

  • 3

    Drain the turnips thoroughly in a colander. In a small frying pan, heat the olive oil. Add the turnips and turn them in the oil for a few minutes until beginning to take on a light golden colour. Add the vinegar-honey mixture and stir until the turnips are well coated and the glaze begins to bubble in the pan.

  • 4

    Chop the parsley and the tarragon, add the fresh herbs, stir to distribute them evenly, then turn the turnips and glaze onto a serving dish and serve immediately.

Chef's tip

«This recipe also works well with parsnips or baby carrots. .»

Sweet, tangy glazed baby turnips with chestnuts and a honey-mustard dressing

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  • Preparation  10mins
  • Cooking time  15mins
  • Rest time  0h