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Poached Turnip Tops
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Servings:
4
Author:
Course:
Turnip recipes [/dishes/vegetable-dishes/turnip-recipes/]
Vegetable Dishes [/dishes/vegetable-dishes/]
🧂 Ingredients
4 1/2 lb
turnip tops or purple sprouting broccoli
1
large Spanish onion
12 floz
chicken stock
3 1/2 floz
extra-virgin olive oil
salt and peppercorns
slices
of mild
semi-hard cheese
crusty wholemeal bread
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Instructions
1
Trim the turnip tops, removing the larger stalks and ribs; if using sprouting
broccoli, cut the larger pieces in half. Wash well. Peel the onion, cut
lengthwise in half and slice thinly.
2
Place the turnip tops or broccoli in a large, heavy-bottomed fireproof casserole
dish, add the onion, stock, a pinch of salt of 3-4 black or white peppercorns.
Bring to the boil, cover and simmer gently for 15 minutes (10 minutes for
broccoli).
3
Sprinkle the olive oil all over the turnip tops, turn up the heat and cook
uncovered for up to 10 minutes (broccoli will need only about 5 minutes), or
until the turnip tops are done but still have a little bite left to them.
4
Serve with the reduced cooking liquid as a sauce, and eat with slices of
semi-hard cheese and wholemeal bread.
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