Chicken Broth-Braised Turnips

Name: Chicken Broth-Braised Turnips
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 4 medium turnips, peeled and cut into 1-inch wedges; 3/4 cup chicken stock (preferably homemade); 1 1/2 tablespoons cold unsalted butter; 1/2 teaspoon sugar; Kosher salt and freshly ground black pepper; 1 tablespoon finely chopped fresh tarragon, plus more for garnish

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Level: Easy

Total: 35 min
Active: 25 min

Yield: 4 servings

Level: Easy

Total: 35 min
Active: 25 min

Yield: 4 servings

Ingredients

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4 medium turnips, peeled and cut into 1-inch wedges

3/4 cup chicken stock (preferably homemade)

1 1/2 tablespoons cold unsalted butter

1/2 teaspoon sugar

Kosher salt and freshly ground black pepper

1 tablespoon finely chopped fresh tarragon, plus more for garnish

Directions

Watch how to make this recipe.

Put the turnips, chicken stock, 1/2 tablespoon of the butter, sugar and 1/2 teaspoon salt in a medium skillet. Bring to a boil over medium-high heat. Reduce the heat to a bare simmer and cook, covered, until the turnips are just tender, about 10 minutes. With a slotted spoon, transfer the turnips to a bowl.
Increase the heat to medium high and boil the remaining chicken stock until it reduces to 2 tablespoons, about 7 minutes. Off the heat, return the turnips to the skillet. Add the remaining tablespoon butter and the tarragon; stir until the butter is melted and the turnips are well coated. Garnish with additional chopped tarragon.