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REC: Caramelized Turnips. I made this last night with young rutabegas

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Joined: Dec 14, 2005


Posted to Thread #1450 at 3:30 pm on Apr 12, 2006


1-1/2 lb. turnips, white purple top, about 2" in diameter
5 Tbs. butter (I used less)
Salt and white pepper (I used black)
2 Tbs. sugar
1 cup chicken stock

Peel turnips and cut into rounds 1" thick. (If you have older winter turnips, blanch them in boiling salted water to soften the flavor. If you have young spring turnips, no blanching is necessary.)

Melt the butter over medium heat in a 12-inch skillet with a cover. Add the turnips, season with salt and pepper and sprinkle with sugar. Cook slowly, turning from time to time, until browned, about 10 minutes.

Add 1/4 cup of the stock, cover and continue to cook over modereate heat until most of the liquid has been reduced, about 5 minutes. Continue adding stock and reducing it, until all the stock has been used and the turnips are evenly golden brown and meltingly tender.

Can be set aside in the skillet and gently reheated before serving. Good with roast duck or game.

from <i>Simply French</i> by Patricia Wells and Joel Robuchon.

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