Caramelized Turnips

Caramelized Turnips

Lynn Pennec 8

"A great side dish with grilled duck. An astonishing way to add some zip to a vegetable I'm used to putting in a soup pot."


35 m servings 79 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 79 kcal
  • 4%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 12.8g
  • 4%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 374 mg
  • 15%

Based on a 2,000 calorie diet

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  1. Place the turnips into a skillet with the water and chicken bouillon cube over medium heat, and simmer until the water has evaporated and the turnips are tender, about 15 minutes. Stir in the butter, let melt, and sprinkle on the sugar. Gently cook and stir the turnips until the butter and sugar cook into a brown, sticky coating on the turnips, about 10 minutes. Serve hot.
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  1. 138 Ratings


I had some fresh turnips in my CSA basket (community supported agriculture) this week and wanted to cook them but not mash them. This was great. I used honey to sweeten them instead of white sug...

This is an excellent recipe. I didn't know what to do with my CSA turnips and decided on this one after reading the reviews. I used chicken broth instead of water & bouillion. I had more tur...

This really is fabulous. I love turnips even raw, but my husband is the pickiest eater on the planet and we were fighting over who got the last helping! I did replace the white sugar with brown ...

This recipe is a no-brainer and very tasty. I made it with brown sugar and hubby and I thought it was delish! He kept walking through the kitchen while it was cooking, commenting on how good i...

I give this recipe 5 stars because it provided me a way to eat some of the turnips in my garden without gagging! Very good. Very easy.

This is such an easy recipe, I have given it out while checking out at the grocery. You wouldn't believe the positive response I've received to this recipe. My adult daughter who usually turns...

I used 1 rutabaga and 1 turnip. I also made it a vegetarian dish by using vegetable boullion. This recipe is a wonderful alternative to roasting and not having to heat up the whole house.

I hate turnips, but got some from my CSA. Instead of giving them away - of letting them rot with the best of intentions of getting around to cooking them - I actually found this recipe and tried...

Excellent recipe. I used beef bullion as opposed to chicken bullion for a bit of a richer flavor. Also, 1/4 c water seemed a bit too little, so I increased it to 1/2 c. The end result was dynami...