Turnips: Braised

Posted by Tracy Newel on Dec 02, 2011
Filed: Side Dish
Tagged: braising root vegetables turnips

To this day, my father—a grown man in his sixties—will not touch a turnip. Apparently, he mistook a heaping bowl of them for mashed potatoes as a child and after helping himself, was forced to clear his plate. “Never again…” he has vowed.

My dear old dad has no idea what he's missing! If treated like the pretty pink-and-white winter lady that she is, a turnip can be coaxed into giving way to an immense suppleness. A bite into a braised turnip will produce a gentle rush of flavor that lurks just beneath the skin. It's incredibly comforting.

I’ll gladly take my dad's share of this vegetable.

Stove-top Braised Turnips


  • 1 bunch turnips (about 5 small heads), trimmed and cut into 1-inch wedges
  • 1 Tbsp. butter
  • 2 Tbsps. stock (chicken, veggie, beef, veal—whatever floats your boat)
  • 1 Tbsp. fresh herbs, finely chopped (dill and parsley are my favorite)


In a heavy-bottomed, 1-quart sauce pan, add 1/2 an inch of water, butter, and turnips. Cook over medium low heat, covered, until barely fork tender and water is nearly evaporated, about 20 minutes. Add stock, and salt and pepper to taste. Uncovered, swirl pan until sauce is reduced and forms a glaze over the turnips, about 5 minutes. Remove from heat and stir in the herbs. Serve immediately.