| Level: | Easy |
| Total: | 35 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 4 medium turnips, peeled and cut into 1-inch wedges
- 3/4 cup chicken stock (preferably homemade)
- 1 1/2 tablespoons cold unsalted butter
- 1/2 teaspoon sugar
- Kosher salt and freshly ground black pepper
- 1 tablespoon finely chopped fresh tarragon, plus more for garnish
Instructions
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 94 |
| Total Fat | 5 g |
| Saturated Fat | 3 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 2 g |
| Cholesterol | 13 mg |
| Sodium | 405 mg |
| Serving Size | 1 of 4 servings |
| Calories | 94 |
| Total Fat | 5 g |
| Saturated Fat | 3 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 2 g |
| Cholesterol | 13 mg |
| Sodium | 405 mg |
Reviews
Turnip on it’s own can be rather bland, but when prepared in this fashion with tarragon, it brings it to a whole new level. I followed the recipe pretty much but used “better than bullion”, generously, rather than chicken stock. and I did not remove the turnip with a slotted spoon. When the turnip was almost done, I continued to cook until the liquid was reduced. I added more butter, lots of tarragon (dried) and course black pepper. Then I added some full cream. So, the dish literally has a broth, or a thin sauce. It was amazing. I am going to serve this as a side dish with roasted lamb, and French green beans. This dish is restaurant quality if you present it right.
I’m going to start this off by saying this is the first time I’ve ever had a turnip, however, I saw this recipe on the show and thought it looked good. Yet what I ended up with was a bland side dish. I made it exactly as written and was disappointed. This needed some more flavor, whether that be seasoning or a different cooking technique. It wasn’t horrible it was just bland. I’m giving it a 2-star rating just because this is my first time eating a turnip so I’m not completely sure what an amazing turnip is supposed to taste like.