How to Cook | How to Braise Turnips

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Try braising turnips the French way and adding butter and honey. It preserves their texture and makes them sweeter (boiling just turns them to mush). Serve with roast duck, lamb chops or roast pork steak. Try to find smaller turnips that are easier to peel and cut.


4 tablespoons of butter
800g small or medium turnips, peeled and cut into 1 inch chunks
350ml cold water
Generous pinch of salt
1 tablespoon cider or white wine vinegar or fresh lemon juice
1 tablespoon honey
Freshly ground black pepper
1 tablespoon fresh parsley, finely chopped


1. Melt 3 tablespoons of the butter in a large heavy saucepan or casserole. Add the turnips, cold water, salt and vinegar. Bring to the boil, turn the heat to low and simmer the turnips for 30 minutes. Keep an eye on them to make sure the water doesn’t run dry and add a little boiling water if it is getting low.

2. Remove the lid, add the honey and a good grinding of black peppper and cook for another 20-30 minutes over a low heat to let the liquid evaporate, stirring them from time to time. They are cooked when they are tender when you pierce them with a knife or fork but still holding their shape. Add the last tablespoon of butter and the parsley and stir.

3. Serve immediately or keep warm in the oven. They can be made up to a day in advance, left to cool, then stored in an airtight container in the fridge. Reheat with a spoon or two of water the next day.

This recipe has been triple-tested in the gréatfood test kitchen.

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