| BRAISED TURNIPS WITH MUSTARD-CREAM SAUCE |
Adapted from Vegetables Every Day
1 Tbsp unsalted butter
About 1 ½ pounds turnips, peeled and cut into 3/4 –inch cubes
2/3 cup chicken or vegetable stock
2 Tbsp heavy cream
1 Tbsp Dijon mustard
2 Tbsp minced fresh green onion
Salt
Freshly ground black pepper
Melt the butter in a large sauté pan. Add the turnips and cook, turning
occasionally, over medium heat until lightly browned, about 8 minutes.
Add the stock and cream. Cover the pan, reduce the heat, and simmer
until the turnips are tender, 15 to 20 minutes.
Remove the cover, raise the heat to high, and cook until the liquid in
the pan reduces to a glaze, about 2 minutes. Stir in the mustard and
onions and season with salt and pepper to taste. Serve immediately.
1 Tbsp unsalted butter
About 1 ½ pounds turnips, peeled and cut into 3/4 –inch cubes
2/3 cup chicken or vegetable stock
2 Tbsp heavy cream
1 Tbsp Dijon mustard
2 Tbsp minced fresh green onion
Salt
Freshly ground black pepper
Melt the butter in a large sauté pan. Add the turnips and cook, turning
occasionally, over medium heat until lightly browned, about 8 minutes.
Add the stock and cream. Cover the pan, reduce the heat, and simmer
until the turnips are tender, 15 to 20 minutes.
Remove the cover, raise the heat to high, and cook until the liquid in
the pan reduces to a glaze, about 2 minutes. Stir in the mustard and
onions and season with salt and pepper to taste. Serve immediately.
