Braised Turnips with Leeks and Dill
Spring brings a lot of overwintered and freshly sprouted treats, but there are still some very sweet root veggies still staring at us. Combining purple top turnips with overwintered leeks and lots of fluffy dill helps bridge the seasons, for when you still want something warm and comforting after a day of prepping the garden. Use chicken broth for a more savory flavor or veggie to let the turnips’ sweetness shine. This is lovely alongside chicken or fish.
2 Tbsp unsalted butter
3 oz sliced leek (about 1 loosely packed cup, from 1 medium leek)
1 ½ lb purple top turnips, cut into 1” wedges if small or cubes if large
¼ cup dry cider, white wine or lager
1 cup chicken or vegetable broth
Decent pinch thyme, French or lemon
Pinch sugar
Salt & pepper
½ cup fresh dill, chopped
Melt butter over medium-high in a wide saucepan, add leek and turnips and cook for about 4 minutes, stirring frequently, until leek begins to caramelize and turnips brown a little. Add cider, wine or lager and cook, stirring, for about 1 minute to mostly evaporate. Add broth, thyme, and sugar, and bring to a simmer, then cover and reduce to low, simmering about 30 minutes, stirring every 5 minutes or so, until turnips are soft. Remove from heat, season with salt and pepper to taste and toss with dill before serving. Serve warm.