I was originally inspired by this recipe, but made some changes in the interest of saving time. I had never used baby turnips before, and it’s always fun to use new produce.
The recipe overall was good, however, the gravy did not thicken up as I expected. Either I needed to add more flour, or use cornstarch. The turnips have a very mild flavor, comparable to parsnips. You won’t know if you like them until you try…..
5 boneless, skinless chicken thighs
1/4 t salt
1/4 t black pepper
14 oz. vegetable broth
1/2 c. dry white wine
1/2 t thyme
6 baby turnips, peeled
3 medium carrots, peeled and cut into 2″ chunks
8 pearl onions, peeled
1/4 c. parsley leaves
1 T flour
1/2 c. green peas
Coat chicken thighs with salt and pepper, and brown them in a large frying pan over medium heat. Remove chicken and set aside. Add broth to pan and cook for 1 minute. Place chicken back in pan, and add wine, thyme, turnips, carrots, pearl onions, and parsley. Simmer covered for 25-30 minutes. Remove 1/2 c. broth and place in a small bowl; whisk in flour. Add the mixture back to the pan along with the peas. Simmer uncovered for 10-15 minutes more until sauce is slightly thickened.