My Chicken Broth-Braised Baby Turnips

Ingredients for My Chicken Broth-Braised Baby Turnips

• 400g small new turnips, all about the same size for even cooking, peeled

• 5g superfine sugar

• 1 pinch fine salt

• 45ml butter

• 300ml chicken broth, preferably homemade

• 3-90ml pan drippings from a roast chicken, or 2 tablespoons olive oil

• 1 tablespoon flat-leaf parsley, chopped

How to make My Chicken Broth-Braised Baby Turnips

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.