Turnip Braised in Butter

Submitted by John on Sat, 12/13/2014 - 04:51

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

Turnips and rutabagas are a lot less simple than you might expect. You can learn more than you ever wanted to know at this article

4 Servings
Preparation time
30 minutes
  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 heat 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 [[nodetitle:New England Heirloom Turnips & Rutabagas]] or a common Joan rutabaga (yellow inside). If you use smaller turnips, just trim and quarter them.
[[nodetitle:Mastering the Art of French Cooking]]