Turnips in Mustard Sauce

  • 1 tbsp. extra virgin olive oil
  • About 3 lb white turnips, rutabaga, or a combination, peeled and quartered
  • Salt and freshly ground black pepper to taste
  • 1 cup chicken, beef, or vegetable stock
  • 2 tsp. cornstarch
  • 3 tbsp. Dijon mustard
  • ¼ cup chopped fresh parsley leaves for garnish
  1. Place oil in a large, deep skillet that can be covered and turn the heat to medium.  A minute later, add turnips, salt, and pepper, and cook, stirring occasionally, until turnips begin to brown, about 10 minutes.
  2. Add stock, cover, and simmer until the turnips are tender, 10-15 minutes.
  3. Remove turnips to a serving bowl with a slotted spoon; keep warm.
  4. Mix cornstarch into mustard and stir the mixture into the pan juices. Cook over low heat until lightly thickened, a minute or two longer. Pour the sauce over the turnips, garnish, and serve.
  5. Makes 4 servings.

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