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Braised Turnips with Currants

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  • Total Time:
  • Servings: 4

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KEY: Fall, Winter, Braising, Christmas, Dinner Party, Thanksgiving, Side Dishes, Basic/Easy, Fast, Make Ahead, Web Exclusive, Dinner

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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
  • Dried currants

How to make this recipe

  1. In a large skillet, melt the butter. Add the turnips and cook over moderately high heat until lightly browned in spots, about 4 minutes. Add the chicken broth, thyme and sugar, cover and simmer over low heat until the turnips are tender, about 30 minutes. Using a slotted spoon, transfer the turnips to a bowl. Discard the thyme sprigs.
  2. Boil the pan juices over high heat until thickened slightly, about 2 minutes. Season the turnips with salt and pepper. Pour the pan juices over the turnips, toss with currants and serve.
Contributed By Published September 2011

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