The little, fresh white turnips in your share this week can be eaten fresh or cooked. They are sweet and crisp and their greens are delicious too. Keep the greens and quickly sauté them with a bit of garlic and butter and they are divine. Eat the turnips fresh in salads or quick pickle them with a bit of red wine, cider or rice vinegar. They are delicious many ways. This classic recipe from Julia Child is a guaranteed hit.
- 1 bunch turnips , peeled and halved (quartered if large)
- 4 tbsp butter
- 2 tbsp oil
- 11/2 cups stock
- 3 tbsp sugar
- 2 tbsp fresh minced parsley
Blanch the turnips for 3 to 5 minutes in boiling salted water to cover. Drain and dry in a towel.
Sauté the turnips in half the butter and the olive oil, for 3 to 4 minutes to brown them lightly. Pour in enough stock to barely cover them.
Add the remaining butter and sugar. Cover and boil slowly for 20 to 30 minutes or until the turnips are tender but retain their shape. Correct seasoning.
If the liquid has not reduced to a syrupy glaze, uncover and boil it down rapidly. Gently toss the turnips to coat with the glaze. turn them into a dish and sprinkle with parsley
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