Tuesday, April 5, 2011

Pan-Fried Turnips

For some bizarre reason, I used to not particularly like turnips. Now I seem to be addicted. I blame this recipe, and others like it that involve browning the turnips with garlic somewhere nearby.  

Ingredients
2-4 turnips, peeled, halved if large, and sliced into 1/4" pieces
Olive oil
1 large clove garlic, smashed
Splash chicken broth
Salt and freshly ground white pepper
Balsamic vinegar (optional)

Heat a glug of olive oil in a wide pan over medium heat. When hot, add the garlic clove and simmer until lightly golden on both sides. Next, add the turnip slices, spreading them so they're a single layer against the pan. Cook for 1-2 minutes, then turn and again spread out. Sprinkle with a very small pinch of salt, cover, and continue to cook for 3-4 minutes, turning halfway through, until at least one side is golden brown.

Add a splash or two of chicken broth and cover the pan again. Turn the heat down to medium-low and let steam for another 4-5 minutes until tender.

Meanwhile, heat 2 tbsp balsamic vinegar in a small pot over medium heat until it simmers. Turn heat down and simmer gently until the volume is reduced by half, then remove from heat. Try not to take a big deep breath over the pot as you do this (i.e., turn on your exhaust fan if you have one).

When the turnips are golden and tender, sprinkle with a little more salt and some white pepper, and serve drizzled with a little balsamic reduction if desired.



Serves 2.

3 comments:

  1. Thank you, sounds good, I'm going to try. God Bless.

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  2. Dear Alison -

    I do quite fancy trying this (though I am vegetarian so will drop the chicken broth) - however I am aware that what Americans call turnips are not the same vegetable as what the English call turnips. For the English, a turnip is a smallish white root vegetable with a tinge of purple. It does make it a bit confusing unless you post a picture of the uncoocked vegetable you are referring to! I think what you call a turnip is what we call either a parsnip or a swede!

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  3. You can definitely substitute veggie broth for the chicken broth! There are many different varieties of turnips (see http://homeguides.sfgate.com/turnip-varieties-22267.html for a description of just a few). The ones pictured here were a golden heirloom variety from our CSA box at the time, but you could use the more typical purple-topped variety in their place. A rutabaga (swede) is actually a cross between a turnip and a cabbage, and tends to be milder than the typical turnip. You could easily substitute it for the turnips in this recipe.

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