Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
- 2 lbs turnips , peeled and quartered
- 4 Tbsp butter
- 1 to 11/2 cups chicken or vegetable broth
- 2 tbsp minced parsley
- salt and pepper to taste
- optional: drops of lemon juice to taste
Blanch turnips for 3 to 5 minutes in boiling, salted water to cover.
Drain, and place them in a medium saucepan with 2 tbsp butter and enough stock to barely cover them.
Season with salt and pepper.
Cover and boil slowly for 20 to 30 minutes or until they are tender but retain their shape.
If the liquid has not evaporated, uncover and boil it off.
Remove from heat, add the remaining 2 tbsp butter, the parsley and optional lemon juice and toss gently.