Oh, the poor turnip.

It’s commonly ignored at the supermarket, while shoppers fill up their carts with all the more popular produce, and the turnip just sits there, usually beside its brother – the beet, going mostly unnoticed.

Until now, that is.

After getting some beautiful fresh turnips in my Farm Fresh to You box recently, I was eager to give the turnip a try. They are so delicious!! I cannot believe I’ve never cooked them before. I came up with this glazed turnips recipe that was absolutely delicious, and lovely to look at as well.

If you’ve never had turnips before, they taste very similar to a potato, and I think they’d work great as a lighter substitute for potatoes in many Weight Watchers Recipes that call for potatoes. But when I made them on their own, as a simple and easy vegetable side dish, I definitely became a turnip fan, and promise to no longer ignore them at the grocery store.


glazed turnips

Glazed Turnips Recipe

A vegetable that is so often neglected, the turnip is a star in this Glazed Turnips Recipe.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 63 kcal


  • 1 lb fresh turnips
  • 2 tbsp low calorie butter - I used Brummel & Brown
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tsp paprika
  • 1 tbsp brown sugar
  • ¼ cup parsley - finely chopped
  • 2 tsp fat free vegetable broth


  • Peel turnips, remove stem, and slice thickly
  • Simmer them in salted water for about 10 minutes. They should be just tender when you take them out of the water.
  • Drain them very well. Heat some butter in a skillet and brown the turnips in it.
  • Season with salt, pepper, paprika and brown sugar, turning the turnips around to get colored. Add stock as needed to make a thin glaze. Taste to adjust seasonings.
  • Chop parsley or celery leaves and sprinkle over turnips. Serve hot.


Serving: 0.75 gCalories: 63 kcal (3%)Carbohydrates: 10 g (3%)Protein: 2 g (4%)Fat: 2.5 g (4%)Fiber: 2 g (8%)
Tried this recipe?Let me know how it was!

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  1. I made these today, and they were really good, but still quite bitter. I wondered if you used baby turnips, and how much of the 2 tsp salt should have been used while boiling the turnips? Thanks for the recipe for the poor, neglected turnip!

  2. I’m on a “try ignored/overlooked veggies” kick and this looks like a GREAT fall side dish idea!! THANKS!!

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