VCE: Braised Turnips With Thyme

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* Exported from MasterCook *

 

Braised Turnips With Thyme

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 251

Serving Size : 1 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 pound turnips -- preferably small

2 rutabagas -- thickly peeled

and diced into 1/2-inch cubes

1 tablespoon butter -- up to 2

1 onion -- finely diced

3 small garlic cloves -- halved

1 carrot

cut into medium dice

4 thyme sprigs

OR 1/4 teaspoon dried thyme

Salt and freshly milled pepper

2 teaspoons flour

2 tablespoons chopped parsley

1 teaspoon Dijon mustard

1/4 cream or crème fraîche

 

SERVES 4

 

You can serve this ragout with buttered toast or make it into little pot

pies covered with pie crust or frozen puff pastry.

 

If you're using storage turnips, peel them thickly, cut them into sixths,

and parboil in salted water for 1 minute. (Tender spring turnips can be

scrubbed and left whole.) Parboil the rutabagas for 3 minutes.

 

Melt the butter in a Dutch oven over medium heat. Add the onion, garlic,

rutabagas, carrot, and thyme. Cook for 3 to 4 minutes, then add the

turnips. Season with 1/4 teaspoon salt and sprinkle with the flour. Cover

and cook over low heat for 4 minutes, then stir in 1 /2 cups water and the

parsley. Simmer, covered, until the turnips are tender, about 15

minutes. Taste for salt, season with pepper, add the mustard and cream,

and simmer for 2 minutes more.

 

 

 

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