Braised White Turnips

• 4 large turnips
• Olive oil (just enough to sear turnips, depends on how big your pan and turnips are)
• 1/2 cup vegetable broth
• 1/2 cup white wine
• 2 sprigs fresh rosemary
• 4 cloves fresh garlic, chopped
• 1/4 to 1/2 cup chopped shallots or white onion (I prefer the more subtle shallot, but I know a lot of people like the stronger flavor of white onion.)
• Salt and pepper to taste

1. To get started, remove turnip greens (you can use these for something else later), wash turnips and cut into wedges. Pan sear turnips in olive or other oil until they get slightly browned.
2. In a pot, add about 1/2-cup vegetable stock and 1/2-cup white wine. The trick to braising is to use just enough liquid that it doesn't quite cover your meat or veggies.
3. Once turnips are browned, add them to the pot of liquid, along with rosemary, garlic, shallots or onion (I used shallots), salt and pepper.
4. (Add peanut sauce now if using it.)
5. Cover pot with lid, and let simmer on low heat for about 30 minutes, until turnips are nice and tender. Discard rosemary sprigs, and serve.

turnips, olive oil, vegetable broth, white wine, rosemary, garlic, shallots, salt

Taken from www.epicurious.com/recipes/member/views/braised-white-turnips-51401801 (may not work)