Recipes Braised Turnips with Tarragon Be the first to rate & review! Recipe Tips from F&W Editors More Vegetable Side Dishes By Melissa Rubel Jacobson Updated on December 4, 2015 Print Rate It Share Share Tweet Pin Email Active Time: 10 mins Total Time: 40 mins Yield: 4 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 Chopped tarragon Directions 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. 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. Rate it Print