Cooking with sous vide make miracles out of the mundane, including the inexpensive and humble turnip.
With the holidays fast approaching there isn’t a better time to get reacquainted with the turnip, or according to the Brits – the neep. Although considered by many to be a once-a-year affair the turnip is surprisingly versatile and can be used in a wide variety of recipes. Turnips are an excellent source of vitamins and fiber, plus they can help reduce inflammation and boost your metabolism.
As always, cooking with sous vide brings out not only robust flavor, but also maintains the health benefits of your favorite vegetables.
Sous Vide Turnips With Brown Butter, Garlic, and Rosemary
With the holidays in mind, why stray from the classics? Turnips, like their cousins carrots, respond very well to the nuttiness of brown butter. A little garlic and a few springs of rosemary round out the endeavor and provide the precise definition of comfort food.
- 2 tbsp. butter to brown
- 3 gloves of garlic, peeled and crushed
- 2 springs of rosemary
- 4 large turnips
- Table salt, pepper, and green onion to garnish
Heat a medium sized pan over medium-low heat. Hold you hand six inches or so above the pan. When you feel the air start to heat up it’s time to get cooking!
Brown 2 tbsp. of butter in the pan. As the milk fats begin to separate, or when the butter begins to foam, add the crushed garlic and rosemary. To remove the rosemary leaves run your fingers gently from the tip to the base of the sprig.
Stir constantly to avoid having the garlic clump together. As soon as the herbs become aromatic remove the pan and pour the brown butter mixture into a bowl to stop it overcooking or, even worse, beginning to burn.
Before getting started on preparing your turnips set your water bath to 185F.
To get your turnips ready remove any roots or root caps. Give its skin a quick wash under cold water, peel, and chop into 1-inch chunks.
Combine your turnips and brown butter mixture in a bowl and toss to combine. Add the combined turnip and butter to your vacuum sealable bag in a single layer. This will guarantee even cooking. Next run it through your vacuum sealer then completely submerge it in your water bath.
Cook for 30 minutes, keeping an especially close eye on it during the last five. Like a lot of root vegetables, turnips are hardy, but that doesn’t mean they can’t end up overcooked.
When the turnips are finished carefully remove them from the water bath. Pour the entire mixture into a pan on medium-high heat and toss to combine for 30 seconds. Plate and garnish with salt, pepper, and thinly sliced green onion.
Check out the rest of our “Can you Sous Vide Vegetables” series for more recipes in the run up to Thanksgiving.