Navets Glacés

The classic French side: young turnips turned smooth and simmered in butter, stock, and sugar until glazed and glossy

Origin: France

From the journey of Turnip.

Navets glacés, glazed turnips, are the most flattering of all the French treatments of the root, and one of the small set pieces of classic French technique taught to every cook. Young turnips are peeled, often turned to smooth ovals, and simmered gently in just enough stock with butter and a pinch of sugar; as the liquid reduces, it concentrates into a glossy, buttery glaze that coats each piece, the sugar drawing out the turnip's own sweetness and the slow cooking turning it tender and shining. The same method, à blanc for a pale glaze or à brun for a caramelised golden one, is applied to carrots, baby onions, and chestnuts, but the turnip takes to it best of all. The dish is the classic accompaniment to duck and to rich roast and braised meats, the clean sweetness of the glazed turnip cutting the fat exactly where it is needed, and it is the vegetable that traditionally crowns the navarin and the canard aux navets. It belongs to the French refusal to treat any vegetable, however humble, carelessly: a few young turnips, a little butter, stock, and sugar, and patience, turn the plainest of roots into something quietly luxurious.

Ingredients

600 g young turnips, peeled and cut into wedges or turned into ovals (or whole baby turnips)
30 g butter
1 tbsp caster sugar
250 ml chicken or vegetable stock (or water)
0.5 tsp salt
freshly ground black pepper
1 tbsp chopped parsley or chives, to finish

Method

Put the turnips in a wide pan in a single layer. Add the butter, sugar, salt, and just enough stock to come about halfway up the turnips.
Cover the surface with a circle of baking paper (a cartouche) and bring to a simmer. Cook gently for about 12–15 minutes, until the turnips are almost tender.
Remove the paper, raise the heat a little, and let the liquid reduce, rolling the pan now and then to coat the turnips, until it becomes a glossy, syrupy glaze that clings to them, about 5–8 minutes more.
Season with pepper, scatter with parsley or chives, and serve at once, alongside duck, roast pork, or a navarin.

Notes

For navets glacés à brun, let the glaze cook a little further until golden and caramelised; for à blanc, stop while it is still pale and buttery. Young, small turnips are sweetest and need no taming; older ones can be blanched for two minutes first to soften any sharpness. The same glazing method works beautifully for carrots and small onions, and a mix of glazed turnips, carrots, and onions makes a classic French garnish.

The Gastrographer

Name: Navets Glacés
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: France
Ingredients: 600 g young turnips, peeled and cut into wedges or turned into ovals (or whole baby turnips); 30 g butter; 1 tbsp caster sugar; 250 ml chicken or vegetable stock (or water); 0.5 tsp salt; freshly ground black pepper; 1 tbsp chopped parsley or chives, to finish

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Journey Point Map Key

Ingredient originTrade or transit route

Became a culinary stapleColonial / trade control