turnip

Winter Root Vegetable Braise

by Dominique Didier

I’d never eaten turnips before becoming a Homefields share holder and had no idea what to do with them.  I came across this recipe in “The Joy of Cooking” and it has quickly become my ‘go to’ for using turnips.  It’s by far my most favorite winter comfort food recipe.

Ingredients

1 ½ TBSP olive oil

1 TBSP butter

1 bay leaf

1 large sprig fresh thyme

2 onions, diced

4 large mushrooms, wiped clean, and thickly sliced

2 cloves garlic, diced

½ c dry white wine (and some for the cook to drink if you like!)

8 oz turnips, peeled and quartered.  I prefer the white Haruki turnip and I never bother to peel them as the skin is thin, unlike the purple top turnips.   

8 oz small rutabagas, peeled and cut into 1-inch cubes (unless I can get fresh organic rutabagas I skip these and just add more turnips – I find storebought rutabagas to be too strong for my taste)

1 pound celery root, peeled and cut into 1 inch cubes.  You can also substitute and/or add any other vegetables such as carrots, salsify, parsley root, Jerusalem artichokes, or fennel)

1 TBSP all-purpose flour

½ tsp salt

2 ½ c chicken stock (I use vegetable stock)

3 TBSP heavy cream

1 TBSP Dijon mustard 

Instructions

  1. Heat the oil, butter, bay leaf, and sprig of thyme in a large pot or Dutch oven over medium heat and add the diced onions.  Cook, stirring occasionally until the onions begin to brown and have left a sugary residue on the bottom of the pan.

  2. Add the mushrooms, garlic and white wine.  Increase the heat and boil, scraping the bottom of the pot, until the liquid is reduced and syrupy, about 5 minutes.

  3. Add the turnips, rutabagas, celery root (and any other vegetables you are using), flour and salt.  Stir the vegetables together and add the stock.

  4. Bring to a boil, reduce heat and simmer, covered, until the vegetables are tender, about 20–25 minutes.

  5. Mix the cream and Dijon mustard together and add to the stew.  Stir well.  Season with ground pepper to taste.

  6. Serve in bowls and garnish with fresh chopped parsley.  This goes well with thick slices of warm crusty bread.

Photo by Dmitry Kovalchuk