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Braised Turnips with Tarragon

  • ACTIVE: 10 MIN
  • TOTAL TIME: 40 MIN
  • SERVINGS: 4
  • BASIC-EASY
  • FAST
  • MAKE-AHEAD
  1. 2 tablespoons unsalted butter
  2. 3 medium turnips (1 1/2 pounds), peeled and cut into 1-inch wedges
  3. 3/4 cup low-sodium chicken broth
  4. 2 thyme sprigs
  5. Pinch of sugar
  6. Kosher salt and freshly ground pepper
  7. Chopped tarragon
  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 tarragon and serve.
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