Braised turnips and tops with ginger and honey
Braised turnips and tops with ginger and honey
Mild turnips are a very good vessel here for the sweet-spicy pairing of honey and ginger. If the leaves are intact, throw them in too. This is an excellent side to fried or roasted chicken or meaty fish.
Ingredients
- 1 bunch of turnips, trimmed and lightly peeled
- 25g butter
- 1 tbsp clear runny honey
- 1 tsp fresh ginger, finely grated
- 3 tbsp white wine
- turnip tops, roughly chopped
Method
-
Step 1
Quarter the turnips, or cut into wedges if they are on the large side. Put in a heavy-based saucepan along with the butter, honey, ginger and wine, and add a couple of tablespoons of water.
-
Step 2
Bring the pan up to a simmer, put on a lid, turn the heat down and cook on a very low heat for 10-12 minutes or so, depending on how small you've chopped the turnips. Stir frequently so they don't catch. Keep a good eye on them, adding a splash more water if needed.
-
Step 3
When almost tender (test by inserting a knife), add the leaves, keep the lid off and stir until the leaves have wilted, the turnips are tender and the liquid evaporated (boil rapidly to reduce if needed). Season with salt and pepper.
