Braised Turnips & Greens
Turnips are great candidates for a variety of cooking methods: roasting, braising, sautéing, and steaming. You can also thinly shave or julienne them to use raw in salads. Try this recipe to incorporate both bulb and greens in one dish.
Ingredients
6 small turnips with greens
1 tablespoon olive oil
1 cup unsalted vegetable stock
1 tablespoon apple cider vinegar
1/8 teaspoon kosher salt
1/4 teaspoon black pepper
2 teaspoons cold butter
1 teaspoon honey
Instructions
Trim and peel turnips; reserve and chop the greens. Halve turnips. Heat olive oil in a large skillet over medium-high. Add turnips, cut side down; cook 4 minutes or until golden. Turn and add vegetable stock, vinegar, salt, and pepper. Bring to a boil; cover and reduce heat to medium-low. Simmer until turnips are crisp-tender, 5 to 6 minutes. Uncover, increase heat to medium-high, and add greens; cook until liquid reduces by three-fourths and thickens, about 6 minutes. Swirl in butter and honey.