Black turnips

Black turnips

By
From
The Beef Club
Serves
6
Prep
20 mins
Cooking time
30 mins
Photographer
Marie-Pierre Morel

Ingredients

Quantity Ingredient
1 onion
2 carrots
2 celery stalks
2 garlic cloves
4 pardailhan or caluire turnips
2 tablespoons olive oil
75ml red wine
2 tablespoons tomato puree
250ml chicken stock
2 sprigs thyme
2 bay leaves
100g smoked streaky bacon

Method

  1. Peel the onion, carrots and celery, then cut into approximately 2 mm dice. Peel and chop the garlic.
  2. Scrub the turnips well and cut into quarters.
  3. In a frying pan, fry the carrots, celery, garlic and onion in the oil over a moderate heat for 4–5 minutes. Add the tomato purée and brown the vegetables, allowing the mixture to reduce until it begins to stick to the bottom of the pan (1–2 minutes).
  4. Deglaze the pan by pouring in the red wine and thoroughly scraping the bottom of the pan. Stir well and add the chicken stock, thyme, bay leaves and turnips.
  5. Cover and cook the turnips over a low heat for about 20 minutes, until nice and soft.
  6. Remove the lid 5 minutes before the end of cooking and increase the heat a little to reduce the liquid.
  7. In the meantime, cut the smoked streaky bacon cut into lardons and fry for 5 minutes, then serve together with the turnips.
Tags:
Steak
Olivier
Bon
Beef
Club
France
French
Steakhouse
Romée
Romee
Goriainoff
Pierre-Charles
Pierre
Charles
Cros
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