Braised Turnips with Parsley

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  • Servings: 4

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Ingredients

  • 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
  • Coarsely chopped flat-leaf parsley

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 parsley and serve.

Contributed By Published October 2012





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