The poor neglected turnip is a great winter vegetable. You know people’s diets have become quite narrow when the cashier at the grocery store turns the turnip over, looks at it closely and then says, “What is this?” Broaden your vegetable horizons and embrace the lowly turnip.
This particular seasonal side dish is easily converted to vegetarian or vegan. Just use olive oil and vegetable stock instead of the butter and chicken stock.
Turnips Carrots and Onions
- 2 TBSP butter, olive oil, or bacon grease
- 1 TBSP cooking sherry or vermouth (skip it if you don’t have it)
- 1 ½ sweet, yellow onion (Vidalia or Walla Walla for example)
- 3 cloves garlic, minced or pressed
- 1 lb white turnips, peeled and cubed (make the cubes smallish no more than 1/2″ thick or so)
- 3 medium carrots, peeled and sliced into thin coins
- 1/2 tsp thyme
- 1/2 cup stock – vegetable or chicken
- 1 TBSP balsamic vinegar
- salt and fresh ground pepper to taste
Choose a heavy skillet or pot with a lid. Heat your chosen fat, uncovered over low heat. Add the sherry or vermouth if you’d like and give it a quick stir to be sure it gets incorporated into your fat.
Add the onions, garlic, and thyme to the pan. Continue cooking over low heat until the onions are soft and translucent. Add the carrots and turnips to your pan, add the stock, and cover. Cook over low heat for 20 minutes or until the carrots and turnips are fork tender. Stir in the balsamic vinegar, salt and pepper to taste and toss to coat. (You don’t actually have to toss the food, a good stir will do.)
Submitted to Beauty and Bedlam's Tasty Tuesday.