- 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
- 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.
- Add stock, cover, and simmer until the turnips are tender, 10-15 minutes.
- Remove turnips to a serving bowl with a slotted spoon; keep warm.
- 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.
- Makes 4 servings.
