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
(1 review)
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Recipe Review
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.
Comments
Queezle_Sister - 9th April 2016
Wow, I never make turnips. I will have to try this, thanks for reviewing it.
hipcook - 11th April 2016
Neither do I, actually, but I had some extras after buying them for stew, and I didn't want them to go bad. Now I think they ought to get into my veggie rotation.
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