Grilled Turnips with Balsamic Sauce

Try this trendy dish as a starter.

Recipe By: Nanita (https://cookbuzz.com/kitchen/243)
Serves 2 Prep: 10 min Cook: 30 min

Ingredients

Turnips 2
Stock to cover
Olive oil as required
Sauce:
Red wine 50ml
Balsamic vinegar 60ml
Butter 15g
Salt & pepper as required
Roasted walnuts as required
Extra virgin olive oil as required
Cress as required

Method

1
Peel the turnips and cut into 8 wedges each.
2
Put the wedges into a pan and cover with the stock. Turn on the heat to medium and cook until soft.
3
Rub some olive oil on a heated grill tray and cook the turnip wedges on both sides until nicely browned with stripes. Transfer to a serving dish.
4
Sprinkle lightly with salt & pepper and arrange alongside the roasted walnuts.
5
Make the sauce: put the wine and vinegar in a pan and simmer to reduce to 2/3 volume.
6
Add the butter and melt in by shaking to emulsify. This will thicken the sauce. Pour over the turnips at Step 4.
7
Drizzle the extra virgin olive oil and sprinkle with the cress before serving.
8
I used organic chicken stock cubes from Kallo for this recipe.

Tips & Note

Once you've cooked the turnips, the grill is an extra touch to dry off the moisture and to give an attractive appearance.

Grilled Turnips with Balsamic Sauce

Try this trendy dish as a starter.

Recipe By: Nanita (https://cookbuzz.com/kitchen/243)

Serves 2

Prep: 10 min

Cook: 30 min

Ingredients

Turnips 2
Stock to cover
Olive oil as required
Sauce:
Red wine 50ml
Balsamic vinegar 60ml
Butter 15g
Salt & pepper as required
Roasted walnuts as required
Extra virgin olive oil as required
Cress as required

Grilled Turnips with Balsamic Sauce

Recipe ID :1724 Posted on 10 MAR 2016

Serves 2

Prep 10min
Cook 30min
views 1,842
printed 57

saved 0

Try this trendy dish as a starter.

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Ingredients

Print Ingredients Email Ingredients
2
to cover
as required
50ml
60ml
15g
as required
as required
as required
as required

Method

Prep
10min
Cook
30min
1
Peel the turnips and cut into 8 wedges each.
2
Put the wedges into a pan and cover with the stock. Turn on the heat to medium and cook until soft.
3
Rub some olive oil on a heated grill tray and cook the turnip wedges on both sides until nicely browned with stripes. Transfer to a serving dish.
4
Sprinkle lightly with salt & pepper and arrange alongside the roasted walnuts.
5
Make the sauce:put the wine and vinegar in a pan and simmer to reduce to 2/3 volume.
6
Add the butter and melt in by shaking to emulsify. This will thicken the sauce. Pour over the turnips at Step 4.
7
Drizzle the extra virgin olive oil and sprinkle with the cress before serving.
8
I used organic chicken stock cubes from Kallo for this recipe.

Tips & Note

Once you've cooked the turnips, the grill is an extra touch to dry off the moisture and to give an attractive appearance.

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