PREP TIME
35 min
YIELDS
4 servings
Braising turnips in chicken broth, butter and sugar creates a side dish for roast poultry, meat and more.
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Ingredients
4
medium turnips, peeled and cut into 1" wedges
¾
cup chicken stock (preferably homemade)
1 ½
tbsp cold unsalted butter
½
tsp sugar
Kosher salt and freshly ground black pepper
1
tbsp finely chopped fresh tarragon, plus more for garnish
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Directions
Step 1
Put the turnips, chicken stock, 1/2 tablespoon of the butter, sugar and 1/2 teaspoon salt in a medium skillet. Bring to a boil over medium-high heat. Reduce the heat to a bare simmer and cook, covered, until the turnips are just tender, about 10 minutes. With a slotted spoon, transfer the turnips to a bowl.
Step 2
Increase the heat to medium high and boil the remaining chicken stock until it reduces to 2 tablespoons, about 7 minutes. Off the heat, return the turnips to the skillet. Add the remaining tablespoon butter and the tarragon; stir until the butter is melted and the turnips are well coated. Garnish with additional chopped tarragon.