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Braised Turnips

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  • Servings: 4

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  • 2 tablespoons unsalted butter
  • 3 medium turnips (1 1/2 pounds), peeled and cut into 1-inch wedges
  • 3/4 cup low-sodium chicken broth
  • 2 thyme sprigs
  • Pinch of sugar
  • Kosher salt and freshly ground pepper


How to make this recipe

  1. Melt the butter in a large skillet. Add the turnips and cook over moderately high heat until lightly browned in spots, about 4 minutes. Add the chicken broth, thyme sprigs and sugar, cover and simmer over low heat until the turnips are tender, about 30 minutes.
  2. Using a slotted spoon, transfer the turnips to a bowl. Discard the thyme sprigs. Boil the pan juices over high heat until thickened slightly, about 2 minutes. Season with salt and pepper. Pour the juices over the turnips and serve.
Contributed By Published September 2013

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