Best Chicken Broth Braised Turnips Recipes

Chicken Broth-Braised Turnips image

Provided by Valerie Bertinelli

Time 35m

Yield 4 servings

Number Of Ingredients 6

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

Steps:

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.

My Chicken Broth-Braised Baby Turnips image

Provided by Joel Robuchon

Yield Serves 4

Number Of Ingredients 7

14 ounces small new turnips, all about the same size for even cooking, peeled
1/4 ounce superfine sugar
1 pinch fine salt
3 tablespoons butter
1 1/4 cups chicken broth, preferably homemade
3-6 tablespoons pan drippings from a roast chicken, or 2 tablespoons olive oil
1 tablespoon flat-leaf parsley, chopped

Steps:

Peel the turnips and put them in a large bowl with the sugar and pinch of fine salt. Toss to coat the turnips thoroughly.
In a large pot, melt the butter. When it is blond and foamy, add the turnips to the pot in a single layer and brown on all sides. 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. Repeat a second and then a third time: When this is done, the turnips are cooked. (Turnips should never be left dry in the pot. If the broth reduces too quickly, add a bit of water when necessary.)
Drizzle with a few spoons of chicken jus or olive oil and bring to a simmer. When it begins to bubble, sprinkle with parsley and serve immediately.