Citrus-Braised Turnips

Cooking turnips in fresh orange juice gives them a bright flavor and lovely texture in this easy side dish.

Citrus-Braised Turnips
Makes 8 to 10 Servings
  • 2 tablespoons extra-virgin olive oil, plus more to serve
  • 1 tablespoon butter
  • 4 anchovy fillets
  • 2½ cups julienned yellow onion (about 1 pound)
  • 2 tablespoons sliced garlic
  • ¾ teaspoon crushed red pepper
  • 1 cup white wine
  • 12 cups chopped peeled turnips (about 4½ pounds)
  • Zest of 2 oranges
  • Juice of 4 oranges
  • 1 teaspoon chopped fresh rosemary
  • 1 tablespoon kosher salt
  • 1 teaspoon ground black pepper
  1. In a large Dutch oven, heat oil and butter over medium heat until butter is melted. Add anchovy fillets; cook for 1 minute while smashing into a paste with the back of a wooden spoon. Add onion, garlic, and red pepper; cook until soft, 4 to 5 minutes. Add white wine, and cook until almost absorbed, 10 to 15 minutes.
  2. Add turnips, orange zest and juice, and rosemary to pot. Cover and cook, gently stirring occasionally and adding a splash of water if needed, until forktender, about 20 minutes. Sprinkle with salt and pepper. Serve with a generous drizzle of oil.