Braising Contest Honorable Mentions 2007: Jessica's Braised Turnips

Braising Contest Honorable Mentions 2007: Jessica's Braised Turnips

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Faith Durand
Apr 12, 2007
(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


Best Almost-Vegan Braise
Recipe after the jump... 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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