Braised Turnips with Tarragon

• 2 tablespoons unsalted butter
• 3 medium turnips (1 1/2 pounds), peeled and cut into 1-inch wedges
• 3/4 cup low-sodium chicken broth
• 2 thyme sprigs
• Pinch of sugar
• Kosher salt and freshly ground pepper
• Chopped tarragon

1. In a large skillet, melt the butter.
2. Add the turnips and cook over moderately high heat until lightly browned in spots, about 4 minutes.
3. Add the chicken broth, thyme and sugar, cover and simmer over low heat until the turnips are tender, about 30 minutes.
4. Using a slotted spoon, transfer the turnips to a bowl.
5. Discard the thyme sprigs.
6. Boil the pan juices over high heat until thickened slightly, about 2 minutes.
7. Season the turnips with salt and pepper.
8. Pour the pan juices over the turnips, toss with tarragon and serve.

unsalted butter, wedges, chicken broth, thyme, sugar, kosher salt, tarragon

Taken from www.foodandwine.com/recipes/braised-turnips-with-tarragon (may not work)