Braised Turnips With Butter and Soy

Makes 4 servings

EndTextStartText

1 or 2 bunches young turnips with greens attached, washed

2 tablespoons unsalted butter

1 clove garlic, minced, plus 2 whole cloves garlic, peeled

1 star anise

1/2 cup thinly sliced leeks, white parts only

Kosher salt

1 cup vegetable or chicken stock

1 tablespoon soy sauce

1 teaspoon dark brown sugar

EndTextStartText

1. Tear greens into 1-by-2-inch strips and quarter or halve turnips. If the turnips are small, they don't need to be peeled.

2. In a large skillet or wok, melt 1/2 tablespoon of the butter over medium heat. Add minced garlic and turnip greens and stir-fry until tender, about 2 minutes. Remove the greens from the wok and set aside.

3. Add another 1/2 tablespoon of butter to the skillet with the star anise, whole garlic cloves, and leeks. Stir-fry for 30 seconds, then add the turnips. Season with salt, stir until coated with butter, and add the stock. Bring to a simmer, partially cover, and cook until the turnips are just tender, 6 to 8 minutes.

4. Add the remaining 1 tablespoon butter, soy sauce, and brown sugar. Stir and continue cooking at a simmer until the broth has reduced to a thin glaze, 7 to 8 minutes. During the last minutes of cooking, return the greens to the pan to heat through. Adjust the seasoning and serve immediately.

- From Tara Duggan's Root to Stalk Cooking

Per serving: 152 calories; 4 grams protein; 21 grams carbohydrates; 12 grams sugar; 6 grams fat; 15 milligram cholesterol; 702 milligrams sodium; 5 grams dietary fiber.EndText