Richard Corrigan

Young turnips with amontillado

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
The Richard Corrigan Cookbook
The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

  • About

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 navets (small young turnips)
  • unsalted butter
  • 1 tablespoon sugar

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