CookEat Recipe
Spanish-Style Glazed Turnips
Turnips braised in white broth with butter, sugar and saffron.
Method
Steps
Step 1
Put 1360 g fresh veal bones in a large food-safe stockpot with 18,900 mL cold water.
Step 2
Bring to the boil and carefully skim.
Step 3
Add four whole peeled medium carrots, two whole peeled small turnips, two whole peeled onions, one parsley root, three leeks and two celery stalks.
Step 4
Cover and simmer gently for four hours.
Step 5
Strain through clean cloth, removing all bones and vegetable solids. Reserve two gills broth for the turnips and keep it hot.
Step 6
Cool surplus broth promptly in shallow containers to 4 °C or colder, then refrigerate or freeze.
Step 7
Peel and quarter the six medium white turnips.
Step 8
Combine with one ounce butter, half a teaspoon salt, half a teaspoon sugar, three saltspoons white pepper, half a saltspoon Spanish saffron and the two gills of finished white broth.
Step 9
Mix gently, cover and braise in a preheated 160 °C conventional oven for about one hour, basting occasionally with the pan juices. Check that the liquid simmers gently.
Step 10
Check the turnips are tender and glazed, then serve them in a vegetable dish with the recovered liquor.
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