Braised Turnips with Mustard-Cream Sauce
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.