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
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:
- 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.
- 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.
- Pour the butter over the cooked turnips, serve warm.
Tagged: butter, fresh tarragon, lemon zest, root vegetable, side dish, tarragon butter, turnip, turnips
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