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.
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
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).
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