I have to admit that I was not entirely sure what to do with the beautiful young turnips we received in our CSA produce box last week - they're just not a veggie I have much experience with yet.
Ironically, the recipe we tried first actually came from a cookbook I do NOT own yet -- How to Cook Everything by Mark Bittman. My friend Sarah had suggested it and I thought it sounded intriguing so I looked online and found a version that someone had posted. Since I can't compare it to the recipe in the cookbook, I am not 100% sure how closely this matches Bittman's original recipe.
Regardless, it was relatively easy and really good! I was drawn to its simplicity and have been very into braising lately... I think that the addition of other herbs could be interesting and tasty (maybe either thyme or mint?) We will definitely make this again.
Here is a pic of the finished product, served with addictively delicious shoestring style Brussel sprouts (click here for that recipe), baked potatoes and glazed Niman Ranch ham. Yum!
Butter Braised Turnips adapted from How To Cook Everything
* 2 Tbsps butter
* 1 Tbsp olive or other neutral oil
* 1 pound baby turnips, more or less, with the greens trimmed off (if the turnips you're dealing with are a little larger, cut them into quarters)
* Sea salt and freshly ground black pepper to taste
* 1/4 cup white wine or broth
* 1 Tbsp balsamic vinegar or other vinegar
* 1 tsp sugar
* Minced fresh parsley leaves for garnish
1. Combine the butter and oil in a medium to large skillet that can later be covered; turn the heat to medium. When the butter melts, add the turnips and cook, stirring, until they are coated with butter, just a minute or two longer. Season with salt and pepper.
2. Add the remaining ingredients, except the garnish, stir, and cover. Turn the heat to low and cook until the turnips are barely tender, about 5 minutes.
3. Uncover and raise the heat to medium-high. Cook, stirring, until the turnips are glazed and the liquid is syrupy, another few minutes. Taste and adjust seasoning, garnish, and serve.
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