Braised turnips with mustard sauce (adapted from Mark Bittman's "How to Cook Everything")
1 Tbsp olive oil
1 lb turnips, small ones quartered and large ones cut into eighths
salt and pepper
1/2 cup vegetable stock
2 Tbsp whole grain mustard
1 tsp arrowroot powder (or cornstarch)
Heat olive oil over medium heat in a medium skillet. Add turnips, sprinkle with salt and pepper, and brown, stirring frequently, for about 10 min. Pour in veggie stock, cover, reduce heat to low, and let simmer for 10-15 min, until turnips are tender. Remove turnips, leaving liquid in the pan, and set aside. Stir mustard and arrowroot powder together, and then add this to the remaining liquid in the pan. Let this cook over low heat until it thickens (2-3 min), and then pour over turnips. Serves 2.
I really enjoyed this dish, and the Japanese turnips were great. I think this was my first time having them, and they seem to have a milder taste than traditional turnips. I'm a huge fan of mustard, too, so I knew that I couldn't go wrong with a mustard sauce. I'm sure that this recipe would be great for traditional turnips, as well, and I'll likely be making it again once they arrive. I'm submitting this for Weekend Herb Blogging, which is organized by Haalo from Cook (almost) Anything At Least Once and is hosted by Graziana from Erbe in Cucina this week.