From the Department of Things You Can Cream Braise: Turnips

July 24, 2011

I’ve moved my food postings to a new location: Chew Your Own Adventure.

Continuing my infatuation with cream braising, I wanted to try something that would pair well with a good steak.

First thought: potatoes. Nah, the steak was going to be rich and adding creamy potatoes would have taken the meal over the top. Fortunately, I’d already found a suitably lighter alternative with turnips and other tubers. So, it’s your turn turnips; braise in that cream!

Ingredients (serves 2)

  • One large fresh turnip
  • One cup half and half (for a lighter cream)

Dice the turnip into bite-size chunks, and sauté in olive oil for about 5 minutes seasoning them with salt and pepper to taste. Add the half and half, cover, reduce the heat to low and let simmer for about 45 minutes.

Overall, the turnips made a great alternative to potatoes — highly recommended!