My Chicken Broth-Braised Baby Turnips
Tender baby turnips braised in chicken broth until golden and glazed, finished with pan drippings and fresh parsley. A delicate side dish that transforms humble turnips into an elegant accompaniment.
Ingredients
- •14 ounces small new turnips, all about the same size for even cooking, peeled
- •¼ ounce superfine sugar
- •1 pinch fine salt
- •3 tablespoons butter
- •1¼ cups chicken broth
- •4½ tablespoons pan drippings from a roast chicken, or 2 tablespoons olive oil
- •1 tablespoon flat-leaf parsley
- •chopped
Cooking Instructions
- 1.
Peel the turnips and put them in a large bowl with the sugar and pinch of fine salt. Toss to coat the turnips thoroughly.
5 min
- 2.
In a large pot, melt the butter. When it is blond and foamy, add the turnips to the pot in a single layer and brown on all sides. When they are golden brown, add a third of the chicken broth and cook, covered, over low heat until the broth has been completely absorbed. Repeat a second and then a third time: When this is done, the turnips are cooked. (Turnips should never be left dry in the pot. If the broth reduces too quickly, add a bit of water when necessary.)
30 min
- 3.
Drizzle with a few spoons of chicken jus or olive oil and bring to a simmer. When it begins to bubble, sprinkle with parsley and serve immediately.
5 min
