An ideal spring dish and one of those combinations that always surprises people with it goodness. Slow braising sweetens and mellows turnips and garlic into a superb side dish.
Ingredients
2 pounds small turnips, peeled and quartered
1 pound new potatoes (Yellow Finns, red-skins, White Rose, Desiree, or others), peeled and cut in to 1-inch chunks
6 quarts boiling salted water
1-2 cups chicken or vegetable broth
20 cloves garlic, peeled but not crushed
pinch freshly ground nutmeg
salt and freshly ground pepper to taste
1 tablespoon unsalted butter
Instructions
Boil turnips and potatoes 8 minutes and drain. Turn into a 12-inch saute pan, adding the garlic, 1 cup broth, nutmeg, and a little salt and pepper. Cover and cook at a very slow bubble over medium low heat, adding more broth if sticking is a problem. After about 25 minutes, when garlic is soft, cook off any excess broth, puree mixture with butter, and taste for seasoning. Puree can be reheated in a bowl set over a pot of boiling water. Serve hot.
The recipe has evolved over the years from one created by Michele Urvater and David Liederman in their "Cooking the Nouvelle Cuisine in America" (Workman Publishing, 1979).
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new and show how food brings us together. We rely on you to do this. And, when you donate, you'll become a member of The Splendid Table Co-op. It's a community of like-minded individuals who love good food, good conversation and kitchen companionship. Splendid Table Co-op members will get exclusive content each month and have special opportunities for connecting with The Splendid Table team.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table and you'll be welcomed into The Splendid Table Co-op.