Butter-Braised Turnips with Caraway from The Side Dish Handbook by Tori Ritchie
To peel the turnips, cut off the greens if still attached, then cut a thin slice off both ends of each turnip to expose the flesh. Stand a turnip on one flat end and slice off the peel all the way ...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- ¼ tsp caraway seeds
- ¼ cup (2 fl oz/60 ml) low-sodium vegetable or chicken broth or water
- 2 tbsp unsalted butter
- 2 lb (1 kg) small turnips
- Salt
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