Navets au Vin Blanc

Preparation info

  • Serves


    • Difficulty


    • Ready in

      30 min

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

This recipe calls for small, tender young turnips that can be cooked whole to preserve their natural sweetness.


  • 600 g small turnips
  • 30 g butter
  • 20 g sugar
  • bunch of flat-leaf parsley, chopped sea salt
  • freshly ground black pepper
  • 50 ml white wine


    Wash the turnips and place in a pan with the butter and sugar, plus just enough water to cover. (If you are using larger turnips, peel and cut the turnips into wedges first.) Bring to the boil and simmer for 20 minutes, stirring from time to time. Add a little more water if necessary. Add the parsley, seasoning and wine. Simmer until almost all the liquid has evaporated, then serve.