| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 to 6 servings |
Ingredients
- 4 tablespoons butter
- 2 pounds baby turnips with greens, turnips quartered and greens chopped
- 2 pounds baby turnips with greens, turnips quartered and greens chopped
- 1 cup chicken stock
- 2 tablespoons cider vinegar
- Salt and freshly ground black pepper
Instructions
- Add the butter to a large skillet set over medium-high heat. Add the turnips to the pan and cook until slightly browned and just tender, about 10 minutes. Add the greens and stock, and simmer until the turnips are cooked through and greens are tender, 10 to 12 minutes. Stir in the vinegar and season with salt and pepper to serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 171 |
| Total Fat | 8 g |
| Saturated Fat | 5 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 6 g |
| Sugar | 12 g |
| Protein | 4 g |
| Cholesterol | 22 mg |
| Sodium | 832 mg |
Reviews
never cook again
This was really bright and fresh. The first time I made it. I had the turnips with their tops from my CSA box. Tonight, I made it with purple top turnips and kale. Yummy. Next time I will try adding mushrooms.
I received turnips with the tops attached in my CSA box. The braising process tamed the “horseradish” punch. This makes for an awesome vegetarian entree!
Thank you for this recipe! Very good. I love low carb, so I eat a lot of turnips instead of potatoes, and I usually just toss in olive oil and roast. This was a nice change and stayed low carb! It was delicious, and I really think the apple cider vinegar was what made this so delicious and different.