Turnips, parsnips and pearl onions in a honey glaze

Ingredients:

• 450 g pearl onions
• 0.7 kg turnips, peeled and cut into wedges
• 4 tablespoons unsalted butter
• 1/4 cup honey
• 4 wide strips lemon zest (remove with a vegetable peeler)
• 2 bay leaves (preferably fresh)
• 450g parsnips, peeled and cut into 5cm pieces.
• 2 tablespoons chopped fresh chives

Preparation:

1. Blanch the pearl onions: Bring a saucepan of water to a boil. Fill a large bowl with ice water. Add the pearl onions to the boiling water and cook for 1 minute. Drain and transfer the onions to the ice water to stop cooking. Drain again, then peel the onions.
2. Combine the turnips, butter, honey, lemon zest, bay leaf, 1 3/4 teaspoons salt, and 1/4 cup water in a large nonstick skillet. Bring to a boil over medium heat, then cover and simmer until the turnips are tender, 8 to 10 minutes.
3. Add the parsnips and pearl onions, cover, and simmer until the vegetables are tender, 8-10 minutes. Remove the lid and cook, stirring occasionally, until most of the liquid has evaporated, 5-7 minutes. Gently toss the vegetables to coat, and transfer to a serving platter. Garnish with green onions.
   
   

   Note

   
   Prepare pearl onions (Step 1) 2 days in advance; transfer to an airtight container and refrigerate.