Braised White Turnips Food

CHICKEN BROTH-BRAISED TURNIPS

Steps:

• 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.

MY CHICKEN BROTH-BRAISED BABY TURNIPS

Steps:

• Peel the turnips and put them in a large bowl with the sugar and pinch of fine salt. Toss to coat the turnips thoroughly.
• In a large pot, melt the butter. When it is blond and foamy, add the turnips to the pot in a single layer and brown on all sides. When they are golden brown, add a third of the chicken broth and cook, covered, over low heat until the broth has been completely absorbed. Repeat a second and then a third time: When this is done, the turnips are cooked. (Turnips should never be left dry in the pot. If the broth reduces too quickly, add a bit of water when necessary.)
• Drizzle with a few spoons of chicken jus or olive oil and bring to a simmer. When it begins to bubble, sprinkle with parsley and serve immediately.

SAUTEED HAKUREI TURNIPS AND BRAISED GREENS

Steps:

• Cut the greens from the turnips. Wash and tear all the greens into large pieces and remove the stems. Cut the turnips into bite sized pieces.
• Heat 1 teaspoon of oil in a sauté pan over medium-high heat. Sautee the turnips stirring or tossing occasionally until they are crispy outside and tender inside. Season with salt and pepper and remove to a warm plate.
• In the same pan, heat the remaining oil over medium heat.
• Add the washed and wet greens, and add to pan in batches. Stir and mix as they wilt.
• Add the wine or other liquid and cook until it is mostly evaporated.
• Plate greens and arrange the warm turnips on top.

MARMALADE-BRAISED TURNIPS

Steps:

• Heat oven to 160C/140C fan/gas 3. Add the oil and butter to a large flameproof casserole dish over a medium heat. Once foaming, add the onions, cook for a few mins until they start to soften, then add the stock and marmalade.
• Bring to the boil, drop in the turnips, cover with a lid and put the dish in the oven for 25 mins. Remove from the oven and check that the turnips are soft.
• Put the dish back on the hob and add the cream. Simmer over a medium-high heat for 10 mins or until the cream becomes lovely and thick. Season and stir in the rosemary just before serving, scattering a little extra over the top, if you like.

RECIPE FOR BRAISED BABY TURNIPS AND GREENS WITH TURMERIC, GARLIC, AND LIME JUICE

Steps:

• Bring water and a pinch of salt to a boil in a saucepan. Add whole turnips and simmer until cooked two-thirds of the way, about 5-10 minutes. Drain water. When turnips are cool enough to handle, slice them into half-inch wedges. If they are baby white-skinned turnips, the skins should be thin, and there will be no need to peel. If the skins have a purple tinge, peel them before slicing. Set aside until needed.
• Remove kale or other greens from stems. Chop, and plunge into a bowl filled with cold water. Swish the greens around with your fingers to remove any dirt, and set aside until needed.
• Follow the same preparation with the leeks. Slice leeks into 6 inch lengths, and then in half lengthwise. Slice each half lengthwise again. Chop into half-inch pieces. Plunge into a bowl of cold water and swish around with your fingers. Set aside until needed.
• Heat oil in a large skillet on medium heat. Add garlic and sauté until just starting to brown. Add turmeric and optional asafetida directly to the oil, and stir to release their aromas. Add leeks by removing them from the water with your hands and transferring to the skillet. The water will cause the oil in the skillet to sizzle, so be a little careful. I use this method because the bit of water kickstarts the cooking process, and any dirt on the leeks will have settled to the bottom of the bowl and remains there. It is the quickest way I have found to wash, and cook vegetables. Sauté leeks until golden brown.
• Add the prepared turnips and kale, along with a couple tablespoons of water. Stir well and cover the skillet. Braise the vegetables for about 3 minutes and stir. Cook for 3 more minutes and test for doneness. Taste, and add more salt if needed.
• Transfer vegetables to a serving dish and sprinkle with fresh lime juice.

BEER BRAISED TURNIPS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place the turnip in a pot with enough cold, salted water to cover. Bring the water to a boil and cook until the turnips are soft, about 7 minutes; drain. Transfer the turnips to a shallow baking dish. Dot the top of the turnips with pieces of butter. Pour enough of the beer into the dish to cover the turnips. Season with savory and salt.
• Bake in the preheated oven until the beer is mostly cooked off and the turnip is tender, about 1 hour.

DUCK BRAISED WITH TURNIPS AND SHALLOTS

Steps:

• Trim excess fat from duck and reserve. Season flesh side with salt and pepper. Place a 4-quart oven-proof casserole over medium-high heat, and put a 2-inch piece of fat in casserole; when fat starts to render, remove it. Add duck pieces, skin side down, and sear without turning until skin is golden brown. Do not crowd duck; add pieces a few at a time. When duck is seared discard all but a thin film of the fat in the pot.
• Heat oven to 325 degrees. Place shallots and turnips in casserole and sear, turning gently, over medium heat until golden. Remove to a dish and season with salt and pepper. Pour wine into casserole and simmer briefly, scraping bottom of pan. Add garlic and stock. Return duck to casserole, skin side up. Add thyme, cover and bake 45 minutes.
• Remove casserole from oven. Remove duck. Skim excess fat from casserole. Place shallots and turnips in casserole, place duck pieces on top of vegetables, cover and bake 1 hour.
• Remove duck from casserole and skim excess fat from sauce. Season to taste with salt and pepper. Return duck to casserole. Just before serving, reheat briefly on top of stove.

BRAISED TURNIPS

Steps:

• 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.

LAMB BRAISED WITH WHITE BEANS AND TURNIPS

Steps:

• Place beans in a bowl, cover with water to a depth of 2 inches and soak 8 hours or overnight.
• Heat oil on medium-high in a 4-quart stovetop casserole or deep sauté pan. Season lamb with salt and pepper, add to pan and brown. Remove to a platter. Add turnips and brown lightly. Remove to a bowl. Reduce heat to low. Add leeks and garlic, and sauté until softened. Stir in lemon zest, rosemary and wine. Return lamb to pan, cover and simmer on low 1 hour.
• While meat cooks, drain beans, place in a saucepan with 3 cups water, bring to a simmer, cover and cook 1 hour. Beans should be tender; if not, cook another 15 minutes.
• After 1 hour, lamb should also be tender. Remove it, leaving all liquid in the pot. Drain beans and add to the pot. Add turnips and 1.5 cups stock. Season with salt and pepper. Bring to a simmer. Tuck lamb back in, cover and cook on low 30 to 45 minutes, until all is very tender.
• Transfer to a deep platter and serve, garnished with rosemary. Or set aside, reheat (you may need a little stock) and serve.

BRAISED WHITE TURNIPS

Steps:

• To get started, remove turnip greens (you can use these for something else later), wash turnips and cut into wedges. Pan sear turnips in olive or other oil until they get slightly browned. In a pot, add about 1/2-cup vegetable stock and 1/2-cup white wine. The trick to braising is to use just enough liquid that it doesn't quite cover your meat or veggies. Once turnips are browned, add them to the pot of liquid, along with rosemary, garlic, shallots or onion (I used shallots), salt and pepper. (Add peanut sauce now if using it.) Cover pot with lid, and let simmer on low heat for about 30 minutes, until turnips are nice and tender. Discard rosemary sprigs, and serve.