Turnips with Tarragon Butter

Turnips are a flavorful, low-carb alternative to potatoes.  A bit peppery by nature, turnips are great when roasted, mashed, sautéed or even boiled to tender. For a simple side dish I decided to pair tender cooked turnips with a flavorful compound butter.  What’s in the butter you ask? A mixture of lemon zest, fresh tarragon, salt, pepper and a touch of crushed red pepper flakes.  This compound butter idea would also work well over cooked carrots or steamed baby potatoes.

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Turnips with Tarragon Butter

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4-6
  • Difficulty: easy
  • Recipe type: Side dish

Ingredients:

  • 1 lb. turnips, ends trimmed, turnips quartered
  • For the compound butter:
  • 2 Tablespoons unsalted butter
  • 1 Tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Pinch of crushed red pepper
  • zest of 1 large lemon, chopped
  • 2 Tablespoons chopped fresh tarragon

Directions:

  1. Bring a large pot of water to a boil. Add in the quartered turnips and cook at a simmer for 12-15 minutes, or until tender. Drain and place in a mixing bowl.
  2. In a small saute pan or saucepan add all of the butter ingredients. Over low heat, stir the mixture until the butter is melted and the ingredients are fragrant, about 2 minutes.
  3. Pour the butter over the cooked turnips, serve warm.

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