My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Tuesday, November 15, 2011

Sorghum-Glazed Turnips

You have to admit I've not mentioned turnips in a few week. Not that I haven't been cooking them.

If you have your Southern Living Magazine for October this recipe is on page 98. It was just too good not to post in case someone missed it.

Sorghum Glazed Turnips
4 servings
print recipe

1 pounds small turnips (about 2-inches long)
2 tablespoons butter
1 tablespoon lemon juice
1 1/2 teaspoon sugar
1/2 teaspoon salt
1 teaspoons sorghum
Garnish: fresh thyme sprigs

1. Peel turnips and cut in half. Vertically.

2. Place turnips in a single layer in a 12-inch heavy skillet; add water to reach halfway up turnips (about 1 1.2 cups). Add butter and next 3 ingredients. Cover and bring to a boil over high heat; reduce heat to medium-high, and cook, stirring occasionally, 10 minutes. Uncover and cook, stirring often, 8 minutes or until turnips are tender and water has evaporated. Cook, stirring often, 5 more minutes or until turnips are golden. Stir in sorghum and 3 tablespoons water; toss turnips to coat. Serve immediately. Garnish, if desired.


  1. more turnips! you haven't run out yet?

  2. we love turnips, we stored them in our root celler until 7 years ago,, gosh I miss that, I dont know what sorghum is,, I'll google it,

  3. Oh! The Goatmother has a love affair with sorghum! She simply HAS to try this one!


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