Saturday, March 13, 2010

Braised Turnips with Maple and Mustard

Seasonal Recipe of the Week
Root vegetables are easy to grow, cheap to buy, have a long shelf life and are not eaten enough. I found this recipe for braised turnips with maple and mustard and it just wowed me! Why not braise vegetables, it does wonders for meats. Braising is the process of cooking something long and slow in a flavored liquid, which makes it very tender and flavorful, usually on the stove top, but sometimes in a casserole in the oven. So here it is:

3 tablespoons butter
1 cup chicken or veg. stock
3 tablespoons pure maple syrup
1 1/2 pounds small white turnips, peeled and halved
1 tablespoon Dijon mustard
salt and pepper to taste
1 tablespoon chopped flat leaf parsley

In a large skillet with a good lid or in a Dutch oven, melt the butter. Stir in the broth and the maple syrup and bring to a simmer. Add the turnips bring up to a boil and then reduce heat to medium low, cover and cook for 20-25 minutes until turnips are tender. Transfer the turnips to a medium bowl with a slotted spoon leaving the liquid in the pan. Now turn up the heat and reduce the liquid by at least half till it begins to get syrupy and now stir in the mustard. Return the turnips to the sauce and stir to coat and heat. Season with salt and pepper and garnish with chopped parsley.