Braising Contest Honorable Mentions 2007: Jessica's Braised Turnips

(The nineteen amazing Honorable Mentions in our Braising Contest will each receive an Apartment Therapy T-Shirt. We are methodically and swiftly presenting them all to you with the winning photos and recipes. Another cold week here in NYC: braise on!)

Jessica's Braised Turnips with Leek Greens and Parsley

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Best Almost-Vegan Braise

Recipe after the jump...

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Jessica's delicious and simple recipe sounds very good to us. She says: This is the end of my CSA week and so instead of the easy user friendly vegetables I have turnips, parsley, and leek greens (I ate the whites a long time ago). I have never cooked turnips before so I adapted a recipe from The Vegan Gourmet cookbook to fit the remnants of my CSA veggie box. I added the sour cream as garnish at the end (clearly not vegan) because I felt the recipe needed something sour and cold to cut through the warm comfort-food taste.

Braised Turnips with Leek Greens and Parsley
(Adapted from the Vegan Gourmet)

1 pound turnips
1 1/2 tablespoon olive oil
8 stalks fresh leek greens, chopped
1/4 teaspoon salt
Several grinds black pepper
1/3 cup vegetable stock or dry white wine
3 tablespoons minced fresh parsley
Sour cream, for garnish

Peel the turnips and chop them into roughly 1/2 inch cubes. Heat the oil in a skillet over medium heat and add the turnips. Saute about 6 minutes, stirring frequently, until they are browning nicely.

Add leek greens to brown a bit. Saute for an extra 2 minutes. Stir in the salt and pepper, then add the stock and immediately cover the pan tightly. Reduce heat to medium low and cook 8 minutes.

Garnish with a dollop of sour cream and parsley.

Time to cook: 20 min (4 min prep / 8 min browning / 8 min braising)

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.