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madbakerLast week's Resolution Recipe, which I didn't post because I was too busy:
Turnips with Ginger and Orange
4 large turnips, about 2 pounds
4 Tbsp unsalted butter
3 cups orange juice (see what didn't work)
1 tsp honey
1 Tbsp freshly grated ginger
finely grazed zest of 1/2 lemon
1 tsp finely chopped mint
1/2 tsp finely chopped rosemary
pinch salt
Peel the turnips and slice them into 1/2" thick pieces. Melt the butter in a very large skillet (at least 12" diameter) over medium-high heat. Working in batches, cook the turnips until they begin to turn golden, about 3 minutes per side. Remove cooked turnip slices to a plate and repeat until all the turnip slices have been cooked.
With all the slices removed, turn the heat to high and add the orange juice, scraping the bottom of the skillet to dislodge any caramelized bits. Stir in the honey. Return the turnips to the skillet and simmer over medium-high heat until the turnips are softened and the juice has reduced to a glaze, about 25 minutes. Spoon the juices over the turnips as the cook.
Just before serving, add the ginger, zest, mint, and rosemary; stir to coat and serve with a small pinch of coarse sea salt over the top.
What worked: I can see where this is going. The acid in the orange juice generally removed the bitter from the turnips and it was a nice, pretty combination.![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
bonacorsi suggested that if we were really trying for presentation we could cut the round slices into flower shapes with cookie cutters.
What didn't: Maybe my skillet wasn't wide enough; the juice never reduced down to a glaze. There was at least 1 1/2 cups of juice left over that I used as a chicken marinade.
Will I make it again? Almost certainly. I'm not a huge fan of turnips but we get them in our CSA box; this is a good use for them.
Turnips with Ginger and Orange
4 large turnips, about 2 pounds
4 Tbsp unsalted butter
3 cups orange juice (see what didn't work)
1 tsp honey
1 Tbsp freshly grated ginger
finely grazed zest of 1/2 lemon
1 tsp finely chopped mint
1/2 tsp finely chopped rosemary
pinch salt
Peel the turnips and slice them into 1/2" thick pieces. Melt the butter in a very large skillet (at least 12" diameter) over medium-high heat. Working in batches, cook the turnips until they begin to turn golden, about 3 minutes per side. Remove cooked turnip slices to a plate and repeat until all the turnip slices have been cooked.
With all the slices removed, turn the heat to high and add the orange juice, scraping the bottom of the skillet to dislodge any caramelized bits. Stir in the honey. Return the turnips to the skillet and simmer over medium-high heat until the turnips are softened and the juice has reduced to a glaze, about 25 minutes. Spoon the juices over the turnips as the cook.
Just before serving, add the ginger, zest, mint, and rosemary; stir to coat and serve with a small pinch of coarse sea salt over the top.
What worked: I can see where this is going. The acid in the orange juice generally removed the bitter from the turnips and it was a nice, pretty combination.
bonacorsi suggested that if we were really trying for presentation we could cut the round slices into flower shapes with cookie cutters.What didn't: Maybe my skillet wasn't wide enough; the juice never reduced down to a glaze. There was at least 1 1/2 cups of juice left over that I used as a chicken marinade.
Will I make it again? Almost certainly. I'm not a huge fan of turnips but we get them in our CSA box; this is a good use for them.
