Chicken Broth Braised Turnips Recipes

Steps:

• Add the butter to a large skillet set over medium-high heat. Add the turnips to the pan and cook until slightly browned and just tender, about 10 minutes. Add the greens and stock, and simmer until the turnips are cooked through and greens are tender, 10 to 12 minutes. Stir in the vinegar and season with salt and pepper to serve.

Steps:

• Preheat the oven to 400 degrees F.
• Sprinkle the chicken on both sides with the coriander, 1 teaspoon salt and 1/2 teaspoon pepper.
• Heat a braiser or large heavy-bottomed skillet over medium-high heat. Add the oil and heat until melted and shimmering. Add the chicken to the pan, skin-side down. Sear until the skin is deep golden brown, 4 to 5 minutes. Flip the chicken and cook for 2 to 3 minutes more. Remove to a plate. Stir the carrots into the pan and cook until softened, 2 to 3 minutes. Add the shallot, garlic, ginger and turmeric and cook until fragrant, about 30 more seconds. Add the cauliflower and raisins and stir together. Pour in about 1/2 cup bone broth and scrape any browned bits off the bottom of the pan. Pour in the remaining broth and the honey. Nestle the chicken back into the pan skin-side up. Bring to a boil, then place in the oven and bake until the chicken is cooked through and the cauliflower is tender, 20 to 25 minutes. Sprinkle with the cilantro and serve immediately.

Steps:

• Peel the turnips and put them in a large bowl with the sugar and pinch of fine salt. Toss to coat the turnips thoroughly.
• In a large pot, melt the butter. When it is blond and foamy, add the turnips to the pot in a single layer and brown on all sides. When they are golden brown, add a third of the chicken broth and cook, covered, over low heat until the broth has been completely absorbed. Repeat a second and then a third time: When this is done, the turnips are cooked. (Turnips should never be left dry in the pot. If the broth reduces too quickly, add a bit of water when necessary.)
• Drizzle with a few spoons of chicken jus or olive oil and bring to a simmer. When it begins to bubble, sprinkle with parsley and serve immediately.

Steps:

• In a large skillet with a tight-fitting lid, combine turnips, honey, butter, and water. Season with salt and pepper. Bring liquid to a boil over medium-high, then reduce to a rapid simmer. Cover and cook until turnips are just tender, 10 minutes. Uncover, bring liquid back to a boil, and cook, stirring occasionally, until liquid is almost reduced, 10 minutes. Continue to cook, stirring often, until turnips are barely golden and glazed, 3 minutes more. Season with salt, pepper, and fresh lemon juice.

Steps:

• Place the turkey wings in a 3-quart saucepan and add enough water to just cover them, about 5 cups. Bring to a boil, skimming off any foam that forms on the surface. Reduce to a simmer and let cook, uncovered, 1 1/2 hours. Strain the wings and remove the meat from the bones and set aside; discard the bones. Reserve 1 1/2 cups of the broth; save the remaining broth for another use.
• Heat the oil in a large pot over medium-high heat. Once hot, add the onion and cook until softened, 2 to 3 minutes. Add the garlic and red pepper and cook 1 minute more. Add turnip greens in batches, allowing each batch to wilt and stirring to distribute before adding the next batch.
• Once all the greens are added, stir in the vinegar, brown sugar, 1 teaspoon salt and 1/2 teaspoon black pepper. Return the turkey to the pot along with the reserved broth. Reduce the heat to low, cover and let simmer until the greens are very tender, about 40 minutes.

Steps:

• Heat oven to 160C/140C fan/gas 3. Add the oil and butter to a large flameproof casserole dish over a medium heat. Once foaming, add the onions, cook for a few mins until they start to soften, then add the stock and marmalade.
• Bring to the boil, drop in the turnips, cover with a lid and put the dish in the oven for 25 mins. Remove from the oven and check that the turnips are soft.
• Put the dish back on the hob and add the cream. Simmer over a medium-high heat for 10 mins or until the cream becomes lovely and thick. Season and stir in the rosemary just before serving, scattering a little extra over the top, if you like.

Steps:

• Pull the leaf portions of the collard, mustard, and turnip greens away from the tough stems, and discard the stems. Gently wash the greens in warm water to remove all soil and sand. Partially fill a clean sink with warm water, and stir in 3 tablespoons of salt and 2 cups of chicken broth; allow greens to soak in the mixture for 10 minutes. Scoop up the greens and allow to drain in a colander; discard used chicken broth. Do not rinse the greens.
• Pour the remaining 2 cups of chicken broth into a large pot, and mix in the greens. Stir in vegetable oil, garlic, bacon bits, and sugar, and season with salt and black pepper. Bring to a boil, reduce heat to a simmer, and cook until the greens are tender, stirring occasionally, 45 minutes to 1 hour.

Steps:

• Preheat the oven to 375°F.
• Rinse the chicken, pat dry, and remove any excess fat. Season all over with salt and pepper to taste. Lightly dust each piece, skin side only, with the flour.
• Heat the olive oil in a large ovenproof, nonstick skillet over medium-high heat until sizzling hot (see Know-how, page 100). Add the chicken and brown for about 5 minutes per side.
• Remove the chicken from the skillet to a plate and set aside. Add the turnips and ham and cook and stir for about 2 minutes, until the ham is slightly crispy. Add the garlic and cook and stir for 1 minute more. Add the broth and rosemary, scrape up all the brown bits from the bottom of the pan, and bring to a low boil. Reduce the heat to a simmer and return the chicken to the skillet, skin side up, along with any juice that has collected in the bottom of the plate.
• Place the skillet in the oven to roast for about 30 minutes, basting the chicken with the cooking liquid several times, until cooked through and the juices run clear when the thickest part of the thigh is pierced with the tip of a small knife.
• Remove from the oven and transfer the chicken to a large serving platter, loosely covered to keep warm. Add the turnip greens to the skillet, place over medium heat, and cook and stir until just wilted and tender, 3 to 5 minutes. Arrange the turnips and greens around the chicken, spoon the broth and ham on top, and serve warm.