Magic Baked Turnips and Tomatoes
Makes 8 servings
10 cups cold water
1/2 cup sugar
3 pounds turnips, pared and sliced into thin wedges (about 9 cups of wedges)
3/4 cup (1 1/2 sticks) unsalted butter, in all
1 tablespoon plus 2 teaspoons Chef Paul Prudhomme's Vegetable Magic®
2 cups peeled, chopped tomatoes
1/2 cup finely chopped green onions
1/4 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.