I am finally back! BLOGGER decided they would do an upgrade. "Supposed" to make things better ... for whom I'm not sure. All it did was make us users have to work harder to post. Sometimes things are better off left alone!
Today, we are talking TURNIPS. Yep, it is that time of year to go pluck some turnips. Now here in the South we do not eat our turnips this way, but this recipe caught my attention. If you get a chance to prepare it before I do shoot me an email and let me know how it turned out.
Glazed Turnips
Adapted from Julia Child’s “Mastering the Art of French Cooking”
INGREDIENTS:
4 large white turnips (about 2 lbs)
1 cup chicken stock
4 Tbsp butter
1 Tbsp Honey
1 Tbsp Apple Cider Vinegar
DIRECTIONS: Peel the turnips and cut them into 6 wedges. Heat a saucepan large enough to hold them all in one layer over medium high heat. When it is hot, add in the turnips (you won’t need any oil), then immediately add the chicken broth. Cut the butter in 6-8 pieces and dot it around the pan. When the broth reaches a vigorous simmer, turn the heat down slightly to medium. Let the turnips and broth bubble away, for about 20 minutes, tossing occasionally to evenly cook both sides of each wedge. In a small bowl whisk the vinegar and honey. After about 20 minutes, there should be little, if any, buttery broth left and the turnips should be fork tender. If they are not tender yet add in a couple of tablespoons of broth and continue to braise until they are. Make sure they do not run out of broth as they will burn quickly. Once they are fork tender stir in the honey and vinegar mixture. The turnips will begin to take on a rich brown color as they soak up the glaze. Continue to cook over medium heat, tossing the turnips often, to evenly glaze them and carmelize the sugar in the honey, 5-7 minutes. They are done when the glaze is thick and syrupy and coats each wedge of turnip well. Serve immediately. ~ Chef ~
