Braised Turnips Recipe
French · Side dish · 45 min total
Tender, buttery turnips slowly cooked in a savory broth until meltingly soft, making a perfect side dish for roasts or a light vegetarian main.
10
min prep
min prep
35
min cook
min cook
4
servings
servings
120
kcal/serving
kcal/serving
Ingredients
- 1 lb turnips, peeled and cut into 1-inch wedges
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1/2 cup low-sodium vegetable or chicken broth
- 1/4 cup dry white wine
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp chopped fresh parsley (for garnish)
Instructions
- In a large skillet or Dutch oven, melt butter with olive oil over medium heat.
- Add turnip wedges in a single layer and cook, turning occasionally, until lightly browned on all sides, about 5-7 minutes.
- Pour in broth and white wine, then add thyme, salt, and pepper. Bring to a simmer.
- Reduce heat to low, cover, and braise until turnips are tender when pierced with a fork, about 25-30 minutes.
- Uncover and increase heat to medium-high; cook until liquid reduces to a glaze, about 2-3 minutes.
- Sprinkle with parsley and serve hot.
Tips
- For a richer flavor, substitute half the broth with heavy cream.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
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