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.
Servings: 4 servings
Print
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.
Tried this recipe?Mention @nourishedkitchen or tag #nourishedkitchen!
Snowdrop says
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. 🙂
Jenny says
Debbie – I bet coconut oil and a good quality veggie broth would work super well as replacements.
Debbie says
I love turnips! I’ll have to veganize your recipe and give it a try, it looks fabulous.