Butter-Poached Salad Turnips
Recipe from: Taste Of Granor
Ingredients
2 bu hakuri turnips
1/2 lb butter
1 shallot, sliced thinly
2 hefty pinches salt
1 bu thyme, tied into a bundle
2 C white wine
1 C water
2 T honey
2 T chopped parsley or other gentle herbs
Method
- Clean the turnips, saving their greens for later, and cut into quarters
- In a large pot melt the butter and sweat the shallots with the salt and thyme until translucent
- Add the wine and water and turnips and bring to just under a boil
- Turn the heat off and let carry over in the warm liquid until half cooked– the outside should be tender but with a good bite in the center
- Remove the turnips from the liquid and return the liquid to a boil
- Allow to boil until it tastes very flavorful and has a slightly viscous texture
- Add the honey
- Taste and adjust the seasoning
- Pour the liquid over the turnips and serve with the chopped herbs
