This recipe relies on the natural gelatin in homemade stock to coat and glaze the vegetables after most of the liquid has reduced. Brown stock thickens to a nice glaze and imparts a rich flavor; butter contributes silkiness. Instead of turnips, you can glaze carrots, rutabagas, potatoes, sweet potatoes, or onions. If you don’t have brown stock (or prefer a vegetarian version), use apple cider instead (the sugars in the cider should cause it to reduce to a syrupy glaze).
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Brown turnips Place a large straight-sided skillet or stockpot with a lid over medium-high heat; add oil and heat until shimmering. Add turnips and cook, stirring occasionally, until golden brown, about 8 minutes.
Step 2
Add liquid and braise Add stock and 1/4 teaspoon salt and bring to a boil. Reduce heat to a simmer and cover. Simmer until turnips are just tender when pierced with the tip of a paring knife, about 10 minutes.
Step 3
Reduce liquid to a glaze Remove lid and boil until liquid has reduced to a thick, syrupy glaze, 8 to 10 minutes. Stir occasionally to ensure that turnips are evenly coated. Season with salt and pepper. Remove from heat. Add butter, stirring to coat, and heat until melted.
Step 4
Serve Transfer to a bowl and serve immediately.
