Spring Turnips, Garlic and New Potatoes
An ideal spring dish and one of those combinations that always surprises people with it goodness. Slow braising sweetens and mellows turnips and garlic into a superb side dish. The recipe has evolved over the years from one created by Michele Urvater and David Liederman in their "Cooking the Nouvelle Cuisine in America" (Workman Publishing, 1979).
- 2 pounds small turnips, peeled and quartered
- 1 pound new potatoes (Yellow Finns, red-skins, White Rose, Desiree, or others), peeled and cut in to 1-inch chunks
- 6 quarts boiling salted water
- 1-2 cups chicken or vegetable broth
- 20 cloves garlic, peeled but not crushed
- pinch freshly ground nutmeg
- salt and freshly ground pepper to taste
- 1 tablespoon unsalted butter
Copyright 1996. Lynne Rossetto Kasper
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About The Show
In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
