Turnip Braised in Butter


SourceMastering the Art of French Cooking
Prep time30 minutes


Cape Cod Turnip Braised in ButterThis homey, simple French preparation is an easy and delicious way to serve this common and inexpensive winter staple.


1 1⁄2lbTurnip (peeled and cut)
1 1⁄2TButter
1cVegetable Stock


  1. Trim and peel the turnip and cut it into batons or other bite-size pieces.
  2. Melt the butter in a heavy-bottom pan, and add the turnip pieces and stir to coat.
  3. Add the stock and raise the heat to bring it to a boil.
  4. Reduce the head to a strong simmer and simmer the turnip covered until tender, about 15 minutes.
  5. When the turnip is tender, uncover the pot and let the liquid boil down to make a sauce.
  6. Season to taste with salt and white pepper and serve hot.


This recipe assumes one of the large New England Heirloom Turnips & Rutabagas or a common Joan rutabaga (yellow inside). If you use smaller turnips, just trim and quarter them.
Your rating: None Average: 3 (1 vote)