Mastering The Art of French Cooking, Volume One (1) (Vol 1)
Navets a l'Etuvee (Turnips Braised in Butter)
Page 486
Cuisine: French | Course Type: Sides
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Recipe Reviews
A lovely easy technique for turnips. "Braised in butter" isn't actually as over-the-top as I thought - most of the braising liquid is stock or water. (And I probably used too much of it - I suspect "barely covered" actually means "not quite covered".) Definitely an improvement over just boiling them.
(edited 4th April 2016) (2) comment (1) useful
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