Turnip Braised in Butter

By John, 13 December, 2014
Region
France
Description

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. 

Yield
4 Servings
Preparation time
30 minutes
Ingredients
1 1⁄2 lb Turnip (peeled and cut)
1 1⁄2 T Butter
1 c Vegetable Stock
Instructions
  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.
Notes
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.
Source
Mastering the Art of French Cooking