Fresh baby turnips (about 1 inch big) are best for this delicious recipe. The turnips turn out tender and bathed in a light buttery sauce. If you are using larger, more mature turnips, cut them into smaller pieces, about 1 inch in diameter. If you're not familiar with braising this is a good recipe to try this technique out. (Larger Image.)
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients:
- 1 pound baby turnips, trimmed, peeled with a paring knife
- 2 tablespoons butter
- 1/2 cup vegetable broth
- 2 tablespoon fresh parsley, chopped, divided
- 1/2 teaspoon sea salt
- White pepper
Preparation:
- Heat water in a saucepan until it comes to a simmer. As water is heating, cut any larger turnips in half so all the turnip pieces are uniform in size. Add turnips to the simmering water and simmer for about 7 minutes. Drain turnips in a colander.
- Return the empty saucepan to the stove and add the butter, melting it over medium-low heat. Add the vegetable broth, the turnips and 1 tablespoon of fresh parsley. Simmer, covered, for 10 to 15 minutes, or until turnips can be pierced easily with a knife.
- Remove lid from pan and continue to simmer, uncovered, to reduce the liquid a little. Season turnips and butter sauce with sea salt and white pepper. Transfer to a serving bowl and garnish with the remaining tablespoon of chopped fresh parsley.
This recipe for braised turnips serves 4.
