People who know me would tell you that it's hard to tell which I like more: gardening or cooking. I'd say it depends on which I'm doing at the moment. Anyway, French cooking and French gardening go hand in hand. For me, cooking is an on-going adventure. Join me here on my culinary explorations, where I share with you both my old favorites as well as new inspirations. It's my fondest wish that these recipes serve as a springboard for your own new creations.
06/24/2010
Muscat-glazed baby turnips 
Clay pot
Ingredients:
For 2-4, depending on your gourmandise:
About a dozen tiny turnips, 1-2" diameter, fresh from your or someone else's garden, peeled thinly and cut in halves or quarters depending on size
1 c. Muscat Beames de Venise wine or other sweet, fragrant wine
1 T. unsalted butter
fleur de sel (flaky sea salt)
Bring a small saucepan of salted water to a boil. Add the turnips, cook until barely tender (they should still resist ever so slightly to your bite). Drain.
Preferably in a clay poêlon, or in a heavy skillet, reduce the wine by about 3/4 to a syrupy consistency. Whisk in the butter. Add the turnips, turning them about in the glaze and browning them lightly on all sides. Sprinkle with fleur de sel and serve immediately.
Note: These are simply the best turnips I've ever eaten. It is essential that the wine be fragrant like French Muscat Beaumes-de-Venise, as it's the perfume of the wine that works the alchemy on the turnips. The ne plus ultra accompaniment for duck.
Share
Products of Interest:
Provençal poêlon, medium
Olive oil dispenser
Pea 'Douce Provence'
Tuscan tegame