Servings: four to six.
Braising turnips transforms them into translucent, buttery, tender morsels. I prefer small turnips, but if all you can find are large ones, be sure to peel them thickly (I use a paring knife) or the turnip will be tough and taste bitter. This dish is a perfect accompaniment to roast lamb or pork.
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This was really quite easy and tasted great. The recipe mellowed some of the turnip-y taste of the turnips and wasn't too sweet. I substituted turkey bacon and it was very flavorful. Will definitely make again, as I usually get loads of turnips in the autumn from my CSA.
Excellent vegetable side dish. Made it to accompany a turkey breast we had roasted. Only used two turnips for two of us and we had plenty. Still used one apple.
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