To peel cipollini onions, immerse in boiling water for a few minutes, then remove with a slotted spoon. Allow to cool slightly; slip off the skins.

　　

Ingredients

serves 6 to 8

　　1 tablespoon unsalted butter

　　1 teaspoon sugar

　　Coarse salt and freshly ground pepper

　　3 to 3 1/2 pounds (about 8 or 9 bunches) baby turnips, peeled and trimmed

　　3 8-ounce bags cipollini onions, peeled and trimmed

　　1/2 cup water

　　Fresh herbs, for garnish

　　

Step 1

Melt the butter in a large saucepan over medium-low heat. Add the sugar; season with salt and pepper. Cook until the butter starts to color, about 1 minute. Add the turnips and onions, swirling the pan to evenly coat. Add the water; cover, and cook until almost all the water has evaporated and the vegetables are glazed, about 20 minutes.

　　

Step 2

Remove the cover; continue cooking until the liquid has evaporated and the vegetables are caramelized, 3 to 5 minutes. Season with salt and pepper. Transfer to a large serving platter, and garnish with fresh herbs.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.