Braised Turnips with Currants

 Recipe Tips from F&W Editors More Vegetable Side Dishes

Active Time:
10 mins
Total Time:
40 mins


  • 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


  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.

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