Monday, June 25, 2012

Braised Turnips

More turnips, please! Yes, it's true: I've gone from an avowed turnip hater to thinking this simple Braised Turnips recipe is quite tasty. I am planning to make a sort of mashed-potato type dish and my trusty Joy of Cooking recommended starting with these lovey beauties as the base. I think they taste great all by themselves!

Braised Turnips

~From Joy of Cooking, 1997 edition

  • 1 1/2 pounds white turnips, peeled, left whole if small, quartered if large
  • 1 c. chicken stock
  • 3 T. butter
  • 1/2 t. salt, or more to taste
  • pepper to taste

  1. Boil turnips, uncovered, in large deep skillet over high heat for about 6 minutes. Drain.
  2. Pour chicken stock into same skillet. Bring to a boil and add butter, salt, and pepper. Stir until butter is melted. Add blanched turnips. The stock should come about 3/4 inch up the sides of the turnips; add more water or stock if necessary.
  3. Reduce heat, cover, and simmer until turnips are tender but still slightly resistant to the tip of a sharp knife, 10-20 minutes. 
  4. Remove turnips to a serving dish. Boil cooking liquid over high heat until reduced to a thin, syrupy glaze. Pour it over the turnips and serve immediately.

~Serves 4

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