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Young turnips with amontillado
- Serves
4
- Difficulty
Easy
Published 1999
When adding alcohol to a dish, I like to put it in at the end, so that the taste of the alcohol stays fresh and you can control the final flavour. It’s like adding layers. This simple veg dish is brilliant with warm shellfish.
Ingredients
20-24 - unsalted butter
1 tablespoon
Method
Trim the ends of the turnips, leaving a little of the green. Wash the turnips, scraping or rubbing them with a green scouring pad to remove just the top layer of skin.
Put the turnips in a saucepan and pour over boiling salted water to three-quarters cover them. Add 2 generous knobs of butter, the sugar and salt and pepper to taste. Bring back to the boil, then reduce the heat and simme
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