Braised Turnips with Mustard-Cream Sauce 

1 Tbls unsalted butter                            2/3 cup chicken or vegetable stock

1 ½ lbs turnips (preferably small turnips) peeled and cut into ¾ inch cubes

2 Tbls heavy cream                               1 Tbls Dijon mustard

2 Tbls minced fresh chives                    Salt                  Freshly ground black pepper

1. Melt the butter in a large saute’ pan.  Add the turnips and cook, turning occasionally, over medium heat until lightly browned, about 8 minutes.

2. Add the stock and cream.  Cover the pan, reduce the heat, and simmer until the turnips are tender, 15-20 minutes.

3. 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 chives and season with salt and pepper to taste.  Serve immediately.   Serves 4.

from Vegetables Every Day, by Jack Bishop, p.