Marmalade-braised turnips

Marmalade-braised turnips

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Prep: 10 mins Cook: 45 mins

Easy

as a side

Turnips are so versatile and this method of cooking helps to retain their natural pepperiness. This dish is particularly good alongside duck

Nutrition and extra info

Nutrition: per serving

  • kcal303
  • fat24g
  • saturates15g
  • carbs16g
  • sugars16g
  • fibre3g
  • protein3g
  • salt0.4g
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Ingredients

  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 50g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 12 button onions or shallots
  • 100ml chicken stock
  • 75g Seville orange marmalade
  • 8 baby turnips, scrubbed (no need to peel)
    Turnips

    Turnip

    tern-ip

    Turnips are creamy-white with a lovely purple, red or greenish upper part where the taproot has…

  • 100ml double cream
  • ½ tsp chopped rosemary leaves
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

Method

  1. Heat oven to 160C/140C fan/gas 3. Add the oil and butter to a large flameproof casserole dish over a medium heat. Once foaming, add the onions, cook for a few mins until they start to soften, then add the stock and marmalade.

  2. Bring to the boil, drop in the turnips, cover with a lid and put the dish in the oven for 25 mins. Remove from the oven and check that the turnips are soft.

  3. Put the dish back on the hob and add the cream. Simmer over a medium-high heat for 10 mins or until the cream becomes lovely and thick. Season and stir in the rosemary just before serving, scattering a little extra over the top, if you like.

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