Sunday, July 12, 2009

RECIPE: Braised turnips with mustard sauce

Adapted from Mark Bittman's How to Cook Everything

Serves 4 as a side dish


1 Tbsp olive oil

1 lb turnips, small ones quartered and large ones cut into eighths

salt and pepper

1/2 cup vegetable stock (plus additional ¼-½ cup if needed)

2 Tbsp whole grain mustard

1 tsp arrowroot powder (or cornstarch)


Heat olive oil over medium heat in a medium skillet. Add turnips, sprinkle with salt and pepper, and brown, stirring frequently, for about 10 min. Pour in veggie stock, cover, reduce heat to low, and let simmer for 10-15 min, until turnips are tender. Remove turnips, leaving liquid in the pan, and set aside. Stir mustard and arrowroot powder together, and then add this to the remaining liquid in the pan. Add additional stock if most of the liquid cooked off. Let this cook over low heat until it thickens (2-3 min), and then pour over turnips.

Contributed by Stephanie Leonard

1 comment:

Bernie said...

So this was my second recipe try this year, the first being that awesome Nappa Cabbage recipe! Anyway, this was a nice way to do turnips although for some reason I had a lot of sauce from following the recipe. No worries though as the mustard sauce inspired me to serve it with hot dogs! Next time I would really brown the turnips even more before adding the other ingredients.