Sides
Tasty Turnips
I jotted this recipe down from an edition of Gourmet Magazine while I sat in a doctor’s waiting room. It was the first time that I attempted a “fancy” recipe. And you know what – it wasn’t hard.
It is a very flexible recipe – I typically use as many turnips as I have and eyeball the rest of the ingredients. I’ve also used whatever member of the allium family that I’ve had on hand – red onion, plain onions. They all work but shallots really are the best.
I never do get the sauce to turn into a glaze, so I just drain off the extra liquid. The turnips always taste great, regardless.
Ingredients
| 1/4 stick | unsalted butter |
| 3 pounds | turnips, cut into 1 inch pieces |
| 2.5 cups | stock (veggie or chicken) |
| 2 teaspoons | sugar |
| 1/4 teaspoon | salt |
| 1 | shallot, finely diced |
| 2 TBSP | fresh flat-leaf parsley (optional) |
Preparation
- Melt butter over medium heat. Sauté shallots until translucent.
- Add turnips, broth, sugar, & salt. Cover, turn up the heat and bring to a boil.
- Reduce heat and simmer, covered, until turnips are just tender (about 25 – 30 minutes).
- Continue to boil uncovered, stirring occasionally, until liquid is reduced to just glaze turnips – about 15 minutes.
- Top with parsley (optional) and serve.
Added on December 3, 2011 at 1:50 pm
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