Email to Brenda-Lee Olson      

Vanilla-Braised Turnips

Source of Recipe

Marcie Dingerson


Recipe Introduction

Origins Unknown

List of Ingredients

14 ounces gf chicken broth
2 tablespoons white wine
1/2 teaspoon fresh thyme leave
1/2 bay leaf
1/2 cup butter sub
12 small turnips (peeled, quartered)
12 small beets (roasted, peeled & quartered)
1 vanilla bean (split, seeds scraped & reserved)
1/2 teaspoon salt
1/2 teaspoon black pepper (freshly ground)


Recipe

1Roast the beets several hours ahead (if using) to allow them time to cool to peel without pain on top of stain.
2Heat chicken broth, wine, thyme and bay leaf to a boil in a large saucepan over medium-high heat; lower heat to low. Cook until reduced by half, about 8 minutes.
3Meanwhile, melt butter sub in a large skillet over medium heat. Add turnips, vanilla bean pod and seeds, salt and pepper to taste. Cook, stirring occasionally, until just beginning to soften, about 5 minutes.
4Add broth mixture to skillet; cook until liquid has almost evaporated and turnips are tender, about 20 minutes. Add beets after 10 minutes & avoid stirring much afterwards.
5Discard vanilla bean pod & serve.