Braised and Glazed Turnips or Other Root Vegetable
Makes: 4 servings
Time: 30 minutes
F O
A basic and valuable technique. Feel free to jazz this up with a few sprigs fresh thyme, a teaspoon curry powder or other spice mix, or simply a couple cloves of garlic.
Other vegetables you can use: anything hard and fibrous, really, alone or in combination: carrots, beets, jícama, parsnips, celeriac, carrots, radishes, rutabagas, waxy potatoes, but not vegetables that easily become mushy, like starchy potatoes and sweet potatoes
- 2 tablespoons olive oil or butter
- 1 pound turnips or other root vegetable, peeled and cut into chunks
- ½ cup or more vegetable stock (pages 97–100), white wine, or water
- Salt and pepper
- Fresh lemon juice (optional)
- Chopped fresh parsley for garnish
- Combine the oil, turnips, and stock in a medium saucepan, sprinkle with salt and pepper, and bring to a boil. Cover and adjust the heat so the mixture simmers; cook until the turnips are tender, 15 to 20 minutes, checking once or twice and adding more liquid as needed.
- Uncover and raise the heat to boil off almost all the liquid, so that the turnips become glazed in the combination of oil and pan juices; this will take 5 to 10 minutes. Taste and adjust the seasoning, add a little lemon juice if you like, garnish with parsley, and serve.