Magic Baked Turnips and Tomatoes
Makes 8 servings
10 cups cold water
½ cup sugar
3 pounds turnips, pared and sliced into thin wedges (about 9 cups of wedges)
¾ cup (1½ sticks) unsalted butter, in all
1 tablespoon + 2 teaspoons Chef Paul Prudhomme's Vegetable Magic®
2 cups peeled, chopped tomatoes
½ cup finely chopped green onions
¼ cup finely chopped fresh parsley
how to prepare
Preheat oven to 350ºF. In a 5½-quart saucepan or large Dutch oven, combine water and sugar; bring to a boil over high heat. Add turnips; cover pan and cook just until turnips are fork-tender, about 5 minutes. Drain into a colander. Run cool water over turnips, tossing them until cooled thoroughly; drain well. Spread turnips out evenly in a 13x9x2‑inch baking pan and set aside.
In a large skillet, melt ½ cup of the butter over high heat. Stir in Vegetable Magic® and let seasonings brown 10 to 15 seconds, stirring once or twice. Add the remaining butter, the tomatoes, green onions and parsley; stir well. Cook about 1 minute, stirring occasionally. Pour tomato mixture evenly over turnips. Bake, uncovered, just until turnips are hot, about 15 minutes. Serve immediately.