The humble turnip. It’s a much loathed vegetable. Yet, like other underdogs of the vegetable world, it is deeply rich in nutrients. Turnips are an especially good source of Vitamin C, manganese, copper and phosphorus and also contain good amounts of B vitamins.
An added benefit of turnips is that they are relatively inexpensive by comparison to the better loved vegetables like sugar snap peas and haricots vertes. For example, this dish which incorporates the simplest of ingredients (turnips, ghee, bone broth and parsley) costs approximately $0.77 per serving.
Braised Turnips with Parsley
Humble turnips turn wonderfully sweet when slowly braised in butter and broth. Top with a sprinkling of parsley and serve warm.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 4 servings
Calories: 107kcal
Print Recipe
Ingredients
- 2 tablespoons ghee
- 1 lb turnips peeled and chopped into 1/2-inch pieces
- 1/2 teaspoon fine sea salt
- 1 cup beef bone broth
- 1/4 cup fresh parsley chopped fine
Instructions
- Warm the ghee in a heavy skillet over medium heat. When it melts, toss in the turnips and sauté them gently in the hot fat until they begin to color just a bit.
- Pour in the beef bone broth, and simmer them until they soften and become tender and the broth is reduced to a fine syrup. Sprinkle with fresh parsley and serve warm.
Nutrition
Calories: 107kcal | Carbohydrates: 7g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 391mg | Potassium: 237mg | Fiber: 2g | Sugar: 4g | Vitamin A: 315IU | Vitamin C: 28.8mg | Calcium: 39mg | Iron: 0.6mg
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By cooking tough cuts of meat (like flank steak and grass-fed beef and bison) at the constant, slow temperature of sous vide, you give plenty of time for the collagen and fat in your steak to liquefy. And that means BIG flavor and impossibly tender meat.
It's my go-to for cooking steak.
First, you'll need to give the steak a nice rub with cumin, coriander and fine sea salt.
Next, you'll vacuum seal it. And that's where the @FoodSaver FM2000 comes in. It's super sleek, affordable and small enough to tuck into your cupboard when it's not in use. It's also a best-selling brand, ETL safety certified and it has a 5-year limited warranty.
I also use it to vacuum seal leftovers for the freezer (no freezer burn!), and to freeze the berries and other goodies from the garden.
After vacuum sealing the steak and tossing it in the water bath to cook, give it a nice sear. Then slice and serve with a fragrant herb sauce.
Grab the full recipe in the link in my bio. 💚
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I made this at my family’s Thanksgiving this year, substituting the coconut oil and veggie broth, and was told that it should be a family tradition. (I also made your butternut squash & cinnamon, which was equally appreciated!) Thank you so much… I love your blog, and your attitude toward nourishment in general. 🙂
[…] One Local Summer Meal 11: Featuring Pot Roast with Rustic Sourdough Noodles & Braised Turnips with Parsley […]
[…] the first item it came up with was from a blog I’ve been following, the Nourished Kitchen. Her recipe calls for ghee, bone broth, and parsley, which sounds wonderful, especially when looking at the […]