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Maple Glazed Turnips

We’re going to do something very Hoosier with turnips today, pairing them with some local maple syrup from Burton’s Maplewood Farm.

These turnips were cooked with kumquats and a couple dried chile peppers.

Turnips are a forgotten, old-timey vegetable — but they are delicious!

We’re going to do something very Hoosier with them today, pairing them with Burton’s maple syrup.

First things first: Pick out shiny and smooth turnip. If it’s wrinkly and soft, it will be bitter. Steam the turnip cubes lightly so that they still have some crunch. When cooking the other ingredients, taste as you go. Once you’ve reached your desired level of heat, remove the whole chile peppers.

One last piece of advice: Don’t feel guilty about adding a heaping tablespoon of butter!

The bulbs aren’t the only edible part of the turnip! The greens can be stewed down and combined with bacon. Or, pair them with some toasted walnuts and balsamic vinegar. A little bit of sweetness always helps with the greens because they can also be a little bitter, so add a pinch of honey, agave or even some brown sugar.

Maple Glazed Turnips


  • 1 turnip, diced into one-inch cubes
  • 1/2 onion, minced
  • 1 teaspoon garlic
  • 2 whole dried chile peppers
  • 1 tablespoon cooking oil
  • 2 tablespoons maple syrup
  • 4 kumquats, diced
  • 1 tablespoon butter
  • salt and pepper to taste
  • handful parsley and scallions, chopped

Cooking Directions

  1. Dice turnips into one-inch cubes. Steam until they are toothsome, but not too soft.
  2. In a pan, add one tablespoon of cooking oil and minced onion and garlic. Cook until tender. Add dried chile peppers and maple syrup. Then add chopped kumquats. Finally, add turnips and butter.
  3. Season with salt and pepper to taste.
  4. Toss in a handful of chopped parsley and scallions. Enjoy!

Chef Daniel Orr

Chef Daniel Orr is the owner of FARMbloomington and the author of several cookbooks. He draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food’s true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training.

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