Saute De Navets Lyonaise Recipe
Ingredients
| Lemons | 1 1/2 | |
| Small Turnips - 1 1/2 lb/750 g | ||
| Butter | 1 Ounce | |
| Large Onions - 2, thinly sliced | ||
| Flour | 1 Tablespoon | |
| White Wine - 2 ft oz/50 ml | ||
| Veal or Chicken Stock or Water - 4 fl oz/125 ml, more if necessary | ||
| Tomato puree | 1 Teaspoon | |
| Bouquet Garni | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1. Peel the turnips. Cut them in quarter and smoothen their edges.
2. In a pan og boiling salted water, cook the turnips for 5 minutes. Drain.
MAKING
3. In a saute pan, melt some butter.
4. Add onions. Cover and cook them over low flame until soft or for about 20 minutes. Do not brown.
5. Add flour, wine, stock, tomato puree, bouquet garni, salt and pepper to the pan and boil.
6. Further, add trunips. Cover to simmer them for about 45 minutes. They will become very soft.
7. If the turnips become dry, add more stock. Keep mixing occasionally.
8. Consider it cooked when just a few tablespoons of liquid remains.
FINALIZING
9. Discard bouquet garni.
10. Add seasoning to taste.
SERVING
11. Arrange the turnips in a serving dish and serve at once.
1. Peel the turnips. Cut them in quarter and smoothen their edges.
2. In a pan og boiling salted water, cook the turnips for 5 minutes. Drain.
MAKING
3. In a saute pan, melt some butter.
4. Add onions. Cover and cook them over low flame until soft or for about 20 minutes. Do not brown.
5. Add flour, wine, stock, tomato puree, bouquet garni, salt and pepper to the pan and boil.
6. Further, add trunips. Cover to simmer them for about 45 minutes. They will become very soft.
7. If the turnips become dry, add more stock. Keep mixing occasionally.
8. Consider it cooked when just a few tablespoons of liquid remains.
FINALIZING
9. Discard bouquet garni.
10. Add seasoning to taste.
SERVING
11. Arrange the turnips in a serving dish and serve at once.
Chef
