My Chicken Broth Braised Baby Turnips Recipes

BRAISED TURNIPS

Steps:

• Add the butter to a large skillet set over medium-high heat. Add the turnips to the pan and cook until slightly browned and just tender, about 10 minutes. Add the greens and stock, and simmer until the turnips are cooked through and greens are tender, 10 to 12 minutes. Stir in the vinegar and season with salt and pepper to serve.

MY CHICKEN BROTH-BRAISED BABY TURNIPS

Steps:

• Peel the turnips and put them in a large bowl with the sugar and pinch of fine salt. Toss to coat the turnips thoroughly.
• In a large pot, melt the butter. When it is blond and foamy, add the turnips to the pot in a single layer and brown on all sides. When they are golden brown, add a third of the chicken broth and cook, covered, over low heat until the broth has been completely absorbed. Repeat a second and then a third time: When this is done, the turnips are cooked. (Turnips should never be left dry in the pot. If the broth reduces too quickly, add a bit of water when necessary.)
• Drizzle with a few spoons of chicken jus or olive oil and bring to a simmer. When it begins to bubble, sprinkle with parsley and serve immediately.

BRAISED TURNIPS AND RADISHES

Steps:

• Peel vegetables, or not; quarter turnips if necessary to make them about same size as radishes. Put in saucepan with pinch of salt, butter or oil, and water to come up about halfway to their height. Cover and turn heat to medium-high.
• Simmer until vegetables are just about tender, 10 to 20 minutes. Uncover and continue to cook until vegetables are shiny and glazed with their juices. Add more salt if necessary and serve hot.

BRAISED CHICKEN BREASTS IN TASTY MIREPOIX RAGOUT

Steps:

• Season chicken breasts with salt and pepper, then dredge in flour until completely coated. Heat 2 tablespoons oil in a Dutch oven and fry breasts until lightly browned, about 5 minutes on each side. Remove chicken from pan and set aside.
• Add remaining tablespoon of oil to the pan and saute the onions for 2 minutes. Stir in the celery and carrots and cook for about one more minute. Season with garlic, bay leaves, thyme and salt and pepper to taste. Cook for another minute.
• Deglaze the pot with white wine, stirring until nothing is stuck to the pan, then pour in the chicken broth. Simmer for 90 minutes.
• Return the chicken breasts to the pan and simmer for an additional 30 minutes. The mixture should reduce considerably by this time so check frequently to see that the chicken is covered. Spoon baste if necessary. The ragout should have a stew like consistency when finished.

HONEY-GLAZED TURNIPS

Steps:

• In a large skillet with a tight-fitting lid, combine turnips, honey, butter, and water. Season with salt and pepper. Bring liquid to a boil over medium-high, then reduce to a rapid simmer. Cover and cook until turnips are just tender, 10 minutes. Uncover, bring liquid back to a boil, and cook, stirring occasionally, until liquid is almost reduced, 10 minutes. Continue to cook, stirring often, until turnips are barely golden and glazed, 3 minutes more. Season with salt, pepper, and fresh lemon juice.

CHICKEN BROTH-BRAISED TURNIPS

Steps:

• Put the turnips, chicken stock, 1/2 tablespoon of the butter, sugar and 1/2 teaspoon salt in a medium skillet. Bring to a boil over medium-high heat. Reduce the heat to a bare simmer and cook, covered, until the turnips are just tender, about 10 minutes. With a slotted spoon, transfer the turnips to a bowl.
• Increase the heat to medium high and boil the remaining chicken stock until it reduces to 2 tablespoons, about 7 minutes. Off the heat, return the turnips to the skillet. Add the remaining tablespoon butter and the tarragon; stir until the butter is melted and the turnips are well coated. Garnish with additional chopped tarragon.

TENDER DUCK LEGS WITH BABY TURNIPS

Steps:

• Heat oven to 180C/160C fan/gas 3. Heat a shallow casserole dish or flameproof roasting dish, then take your time to brown the duck legs slowly on all sides - a good 15-20 mins. Remove the duck from the pan, pour off all but 1 tbsp of fat, then add the onion, garlic and herb bundle. Cook for 5 mins, then toss in the carrots.
• Nestle the duck legs, skin side up, among the vegetables, then pour over the stock. Roast for 1 hr until the stock is gently bubbling. Scatter the turnips into the puddles of stock between the duck legs, then return to the oven for 30-40 mins until the duck legs are very tender and the turnips are cooked.

SAVORY BRAISED CHICKEN WITH VEGETABLES

Steps:

• Place bread crumbs in a shallow bowl. Dip chicken breasts in bread crumbs to coat both sides; shake off excess., In a Dutch oven, heat oil over medium heat. Add chicken in batches; cook 2-4 minutes on each side or until browned. Remove chicken from pan., Add broth, tomato paste and seasonings to same pan; cook over medium-high heat, stirring to loosen browned bits from pan. Add vegetables and chicken; bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until vegetables are tender and a thermometer inserted in chicken reads 165°. If desired, serve with baguette.

VANILLA-BRAISED TURNIPS

Steps:

• Roast the beets several hours ahead (if using) to allow them time to cool to peel without pain on top of stain.
• Heat chicken broth, wine, thyme and bay leaf to a boil in a large saucepan over medium-high heat; lower heat to low. Cook until reduced by half, about 8 minutes.
• Meanwhile, melt butter in a large skillet over medium heat. Add turnips, vanilla bean pod and seeds, salt and pepper to taste. Cook, stirring occasionally, until just beginning to soften, about 5 minutes.
• Add broth mixture to skillet; cook until liquid has almost evaporated and turnips are tender, about 20 minutes. Add beets after 10 minutes & avoid stirring much afterwards.
• Discard vanilla bean pod & serve.

BRAISED CHICKEN WITH BABY VEGETABLES AND PEAS

Steps:

• Melt 1 tbsp butter in a Dutch oven over medium-high heat. Sprinkle chicken evenly with salt and pepper. Add chicken to dutch oven; saute 5 minutes on each side or until browned. Remove from pan.
• Add broth to pan; cook 1 minute, scraping pan to loosen browned bits. Add wine, thyme, turnips, carrots, onions,6 parsley sprigs, and bay leaves; stir. Add chicken to pan, nestling into vegetable mixture; bring to a boil.
• Cover, reduce heat, and simmer 20 minutes or until chicken is done. Discard bay leaves and parsley sprigs. Remove chicken and vegetables from the pan.
• Place a zip top plastic bag inside a 2 cup glass measure. Pour cooking liquid into bag. Let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings back into the pan, stopping just before fat layer reaches opening; discard fat.
• Return liquid to pan. Bring liquid to a boil; cook until reduced to 1 1/2 cups (about 5 minutes.
• Melt remaining 1 tbsp butter in a small skillet. Add flour, stirring until smooth. Add flour mixture to cooking liquid; cook 2 minutes or until slightly thick, stirring constantly.
• Return chicken and vegetable mixture to pan; stir in peas. Cook 3 minutes or until thoroughly heated. Garnish with chopped parsley.

BRAISED CHICKEN WITH COUNTRY HAM AND TURNIPS WITH THEIR GREENS

Steps:

• Preheat the oven to 375°F.
• Rinse the chicken, pat dry, and remove any excess fat. Season all over with salt and pepper to taste. Lightly dust each piece, skin side only, with the flour.
• Heat the olive oil in a large ovenproof, nonstick skillet over medium-high heat until sizzling hot (see Know-how, page 100). Add the chicken and brown for about 5 minutes per side.
• Remove the chicken from the skillet to a plate and set aside. Add the turnips and ham and cook and stir for about 2 minutes, until the ham is slightly crispy. Add the garlic and cook and stir for 1 minute more. Add the broth and rosemary, scrape up all the brown bits from the bottom of the pan, and bring to a low boil. Reduce the heat to a simmer and return the chicken to the skillet, skin side up, along with any juice that has collected in the bottom of the plate.
• Place the skillet in the oven to roast for about 30 minutes, basting the chicken with the cooking liquid several times, until cooked through and the juices run clear when the thickest part of the thigh is pierced with the tip of a small knife.
• Remove from the oven and transfer the chicken to a large serving platter, loosely covered to keep warm. Add the turnip greens to the skillet, place over medium heat, and cook and stir until just wilted and tender, 3 to 5 minutes. Arrange the turnips and greens around the chicken, spoon the broth and ham on top, and serve warm.

BRAISED FRESH BLACK-EYED PEAS WITH BABY TURNIPS

Steps:

• Remove the green tops from the turnips, and cut the turnips into quarters or sixths depending on size. Separate leaves from stems and discard stems; wash leaves.
• Melt 2 tablespoons butter in a 3- to 4-quart shallow stovetop braiser over medium heat. Sweat onion in butter for 1 minute, until translucent. Add turnips and sweat 2 minutes, until glossy and starting to "shine."
• Run a knife through the leaves once, maybe twice, and add to the pot. Season with a healthy pinch of salt and stir until leaves are also starting to sweat and wilt.
• Add peas and 1 cup of water. Season with two large pinches of salt (restaurant-chef pinches, not home-cook pinches). Cover. Reduce heat. Simmer for approximately 10 minutes.
• Stir. Add 1 cup water. Add pinch salt. Re-cover. Simmer for 10 more minutes.
• Stir. Simmer for 10 to 15 more minutes, or until beans are cooked and soft and starchy inside, turnips are cooked and water has turned grayish purple. Taste for salt and season. Let cool completely on stovetop with heat off.
• Cover and refrigerate overnight to allow everything to meld and settle. Serve the next day, reheated over low until tepid, stirring in remaining 2 tablespoons of butter to melt gently into the broth. Finish with a shower of fresh mint and ground black pepper.