Turnips
Braised Turnips
2 cups chicken broth or vegetable broth
1 tablespoon sugar
1/8 teaspoon salt
1/8 teaspoon pepper
8 small turnips, peeled and quartered
Combine all ingredients except turnips in a large nonstick skillet, and bring to a boil. Add turnips. Cover; reduce heat to medium-low. Cook 25 minutes or until tender. Drain.
Creamy Turnip Soup
2 teaspoons stick margarine or butter
3 1/2 cups chopped leek
3/4 cup chopped shallots (about 5 ounces)
4 cups diced peeled turnips (about 1 1/2 pounds)
2 cups water
3 (16-ounce) cans fat-free, less-sodium chicken broth
3/4 cup whole milk
1/4 teaspoon black pepper
Chopped fresh chives (optional)
Melt margarine in a large Dutch oven over medium-high heat. Add leek and shallots; sauté 4 minutes. Add turnips; sauté 2 minutes. Stir in water and broth; bring to a boil. Reduce heat; simmer 30 minutes or until turnips are tender.
Place one-third of turnip mixture in a blender; process until smooth. Pour puréed mixture into a large bowl; repeat procedure with remaining turnip mixture. Return turnip purée to pan; stir in milk and pepper. Cook until thoroughly heated. Ladle into soup bowls; garnish with fresh chives, if desired.