Marmalade-braised turnips
as a side
Easy
Prep:
Cook:
Turnips are so versatile and this method of cooking helps to retain their natural pepperiness. This dish is particularly good alongside duck
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- 1 tbsp sunflower oil
- 50g butter
- 12 button onionsor shallots
- 100ml chicken stock
- 75g Seville orange marmalade
- 8baby turnipsscrubbed (no need to peel)
- 100ml double cream
- ½ tsp chopped rosemaryleaves
Nutrition: per serving
- kcal303
- fat24g
- saturates15g
- carbs16g
- sugars16g
- fibre3g
- protein3g
- salt0.4g
Method
step 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.
step 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.
step 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.
