Vanilla Braised Turnips Food

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.

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.

VANILLA-BRAISED CARROTS AND TURNIPS

Steps:

• Place chicken stock in a saucepan, add vanilla, bring to a simmer, and remove from heat. Set aside.
• Melt 1 tablespoon butter in a saucepan that will hold vegetables in a single layer. Add carrots and turnips, and dust with sugar. Sauté, stirring, over medium-high heat until they barely begin to brown, 3 to 5 minutes. Add stock and vanilla bean, reduce heat to medium low, cover, and cook about 20 minutes, until most of the stock has evaporated and vegetables are very tender.
• Uncover, add remaining butter, fold gently once or twice, season to taste with salt and pepper, and serve.

BRAISED TURNIP GREENS

Steps:

• Place the turkey wings in a 3-quart saucepan and add enough water to just cover them, about 5 cups. Bring to a boil, skimming off any foam that forms on the surface. Reduce to a simmer and let cook, uncovered, 1 1/2 hours. Strain the wings and remove the meat from the bones and set aside; discard the bones. Reserve 1 1/2 cups of the broth; save the remaining broth for another use.
• Heat the oil in a large pot over medium-high heat. Once hot, add the onion and cook until softened, 2 to 3 minutes. Add the garlic and red pepper and cook 1 minute more. Add turnip greens in batches, allowing each batch to wilt and stirring to distribute before adding the next batch.
• Once all the greens are added, stir in the vinegar, brown sugar, 1 teaspoon salt and 1/2 teaspoon black pepper. Return the turkey to the pot along with the reserved broth. Reduce the heat to low, cover and let simmer until the greens are very tender, about 40 minutes.

VANILLA-BRAISED TURNIPS

Steps:

• Roast the beets several hours ahead (if using) to allow them time to cool to peel without pain on top of stain.
• Heat chicken broth, wine, thyme and bay leaf to a boil in a large saucepan over medium-high heat; lower heat to low. Cook until reduced by half, about 8 minutes.
• Meanwhile, melt butter in a large skillet over medium heat. Add turnips, vanilla bean pod and seeds, salt and pepper to taste. Cook, stirring occasionally, until just beginning to soften, about 5 minutes.
• Add broth mixture to skillet; cook until liquid has almost evaporated and turnips are tender, about 20 minutes. Add beets after 10 minutes & avoid stirring much afterwards.
• Discard vanilla bean pod & serve.

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.

BRAISED TURNIP GREENS WITH TURNIPS AND APPLES

Steps:

• Bring greens, ham hock, water, and 1/4 teaspoon salt to a boil in a large heavy pot. Reduce heat to low and simmer, covered, stirring occasionally, until greens are almost tender, about 20 minutes.
• Meanwhile, peel apples and cut into 1/2-inch pieces.
• Add turnips and apples to greens with vinegar, sugar, and 1/2 teaspoon each of salt and pepper and cook at a bare simmer, covered, stirring and turning ham hock occasionally, until turnips and apples are tender but not falling apart, about 20 minutes more. Remove from heat and stir in butter and salt to taste.
• Remove ham hock and finely chop any tender meat, discarding skin, bone, and tough meat. Add chopped meat to pot.
• What to drink:
• Lagier Meredith Mount Veeder Napa Valley Syrah '06

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.

BRAISED TURNIPS AND RADISHES

Steps:

• Peel vegetables, or not; quarter turnips if necessary to make them about same size as radishes. Put in saucepan with pinch of salt, butter or oil, and water to come up about halfway to their height. Cover and turn heat to medium-high.
• Simmer until vegetables are just about tender, 10 to 20 minutes. Uncover and continue to cook until vegetables are shiny and glazed with their juices. Add more salt if necessary and serve hot.