Saturday, November 07, 2015

Turnips with Pulled Pot Roast

Sunday 1 November
Yet another irresistable bunch of Hakurei turnips led us to cook them in the simplest Chez Panisse Vegetables fashion, with leaves attached, the larger ones halved, then softly braised in a little butter and water in a covered saucepan.

Our meat was leftover pot roast, pulled apart so its sauce could reach each shred of meat.
Come to think of it, Chez Panisse was where we encountered these little turnips in the first place.

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