My Chicken Broth-Braised Baby Turnips
Serves: 2
Santiago Howell
1 January 1970
Based on User reviews:
41
Spice
42
Sweetness
51
Sourness
43
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
30 g
Sugar (superfine)1 pinch
Salt (fine)3 tbsps
Butter1.25 cups
Chicken Broth (preferably homemade)1 tbsp
Parsley (flat-leaf, chopped)Directions:
1
Peel the turnips and put them in a large bowl with the sugar and pinch of fine salt
2
Toss to coat the turnips thoroughly
3
In a large pot, melt the butter
4
When it is blond and foamy, add the turnips to the pot in a single layer and brown on all sides
5
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
6
Repeat a second and then a third time: When this is done, the turnips are cooked
7
(Turnips should never be left dry in the pot
8
If the broth reduces too quickly, add a bit of water when necessary
9
) Drizzle with a few spoons of chicken jus or olive oil and bring to a simmer
10
When it begins to bubble, sprinkle with parsley and serve immediately
11
Peel the turnips and put them in a large bowl with the sugar and pinch of fine salt
12
Toss to coat the turnips thoroughly
13
In a large pot, melt the butter
14
When it is blond and foamy, add the turnips to the pot in a single layer and brown on all sides
15
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
16
Repeat a second and then a third time: When this is done, the turnips are cooked
17
(Turnips should never be left dry in the pot
18
If the broth reduces too quickly, add a bit of water when necessary
19
) Drizzle with a few spoons of chicken jus or olive oil and bring to a simmer
20
When it begins to bubble, sprinkle with parsley and serve immediately