Sweet, tangy glazed baby turnips with chestnuts and a honey-mustard dressing
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.
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.
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.
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.
«This recipe also works well with parsnips or baby carrots. .»