Braised baby turnips

Braised baby turnips

By
From
Becasse
Serves
4
Photographer
Steve Brown

Ingredients

Quantity Ingredient
12 baby turnips
1 lemon, juiced, mixed with 500 ml water
300ml * white chicken stock [rid:1604]
splash chardonnay vinegar
garlic
thyme
1/2 bay leaf
1 teaspoon sugar
salt
freshly ground pepper

Method

  1. Trim away the long roots from the baby turnips. Trim the stalks, leaving about 1 cm still attached, and carefully scrape around the base of the stalks to remove any dirt. Rinse well then peel as neatly as possible to preserve the natural round shape. Drop into acidulated water to stop them discolouring.
  2. Put the baby turnips into a small heavy-based saucepan and cover with the chicken stock. Add the remaining ingredients and simmer gently for 15 minutes or until tender. Use straightaway, or refrigerate and keep submerged in the braising stock for up to 2 days.
Tags:
restaurant
Becasse
Justin
North
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