I Was never much fond of turnips Until I tried these:
Turnips in Mustard Sauce
========================
1 tablespoon extra-virgin olive oil
About 3 pounds white turnips, rutabaga, or a combination, peeled and quartered
Salt and freshly ground black pepper to taste
1 cup chicken, beef or vegetable stock
2 teaspoons cornstarch
3 tablespoons Dijon mustard
¼ cup chopped fresh parsley leaves for garnish
.
Place the oil in a large, deep skillet that can later be covered and
turn the heat to medium. A minute later, add the turnips, salt, and
pepper and cook, stirring occasionally, until the turnips begin to
brown, about 10 minutes.
Add the stock, cover, and simmer until the turnips are tender, 10 to 15
minutes.
Remove the turnips to a serving bowl with a slotted spoon; keep warm.
Mix the cornstarch into the mustard and stir the mixture into the pan
juices. Cook over low heat until lightly thickened, a minute or two
longer. Pour the sauce over the turnips, garnish, and serve.
Servings: 6
Exported from Home Cookin 5.5 (www.mountain-software.com)
========================
1 tablespoon extra-virgin olive oil
About 3 pounds white turnips, rutabaga, or a combination, peeled and quartered
Salt and freshly ground black pepper to taste
1 cup chicken, beef or vegetable stock
2 teaspoons cornstarch
3 tablespoons Dijon mustard
¼ cup chopped fresh parsley leaves for garnish
.
Place the oil in a large, deep skillet that can later be covered and
turn the heat to medium. A minute later, add the turnips, salt, and
pepper and cook, stirring occasionally, until the turnips begin to
brown, about 10 minutes.
Add the stock, cover, and simmer until the turnips are tender, 10 to 15
minutes.
Remove the turnips to a serving bowl with a slotted spoon; keep warm.
Mix the cornstarch into the mustard and stir the mixture into the pan
juices. Cook over low heat until lightly thickened, a minute or two
longer. Pour the sauce over the turnips, garnish, and serve.
Servings: 6
Exported from Home Cookin 5.5 (www.mountain-software.com)