Braised Turnips with Fresh Sage
Prep time
Cook time
Total time
Inspired by Julia Child's tasty dish in Mastering the Art of French Cooking.
Recipe type: Vegetable
Serves: 3-4
  • 1 lb. medium turnips (I used Hakurei, but any variety should work), peeled & quartered
  • 2 Tb. unsalted butter
  • 3-4 fresh sage leaves (more, if they're small)
  • Approx. 1 c. chicken or beef stock
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  1. Place turnips in a small, deep saucepan and cover with water by about 2 inches. Add a hefty pinch of salt to the water.
  2. Bring to a boil and boil 3-5 minutes. Drain water from the pan but keep the turnips in the pan.
  3. Add the butter and sage leaves. Stir to coat the turnip pieces.
  4. Pour in stock, just enough to cover the turnips; season lightly with salt and pepper.
  5. Cover and simmer on low for 20-30 minutes.
  6. If the stock has not fully evaporated after that amount of time, uncover and bring to boil to remove excess liquid (you want to get just a little sauce so the turnips are not dry).
  7. Add a bit more salt and pepper, to taste, then serve.
Recipe by My Delicious Blog at