I told you I was on a turnip trip. We also had braised turnips on our dinner out. It changed the whole taste of the turnip, taking it from something with a bit of a bite to have an edge of sweet. I did something similar with the turnips like I do with brussell sprouts but used vegetable broth instead of cream and a touch of thyme. This was a lovely vegetable to go with the shwarma I made.
Braised Turnips
1 turnip, washed, root and top bits cut off, sliced into many wedges
2 tablespoons minced onion
2 cloves minced garlic
a pinch of salt
a pinch of pepper
a pinch of thyme
2 tablespoons olive oil
1/2 to 1 cup vegetable broth
In a heavy small pot with a lid, heat the oil over medium heat. Put in the onion and cook until it starts to get golden. Add the turnips and garlic. You want the garlic to be golden and brown bits on the turnips. Add the salt, pepper, and thyme. Stir well. Add 1/2 cup broth and cover. Bring the broth to a boil and turn down to a simmer. Cook the turnips until soft to a fork being poked in them. Depending on the color of your broth, they may be very golden to brown. Serve on a plate with a sprinkle of turnip chips.
The picture of this on the plate was very blurry. There was a lot going on in the kitchen then. Cooking. People. Sick Beloved but he will say he is not.
This with a bit of sourdough toast would make a lovely lunch. Tea with a bit of fruit added and I would be very happy.