Navets a l'Etuvee (Turnips Braised in Butter)

From Mastering The Art of French Cooking, Volume One (1) (Vol 1)

Cookbook

Author(s): Julia Child, Louisette Bertholle, Simone Beck, Sidonie Coryn

Page 486

Cuisine: French

Course: Sides

Reviews

1 reviews, average rating 3.0 / 5

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hipcook

10 years ago

★ ★ ★ ★ ★ 3/5

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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.

2 comment(s)

Queezle_Sister · 10 years ago

Wow, I never make turnips. I will have to try this, thanks for reviewing it.

hipcook · 10 years ago

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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