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Navets Glaces
Preamble
Recipe from Le Cuisinier Europeen, an old French cookery book of about 1860
IngredientsTurnips Bouillon Salt And Pepper Cinnamon White Wine |
Method'Peel the turnips and trim them all to the same size, roughly in the shape of a pear. Blanch them two or three minutes in boiling water. Drain them, put them in a small thick saute pan. Cover them with clear bouillon. Sprinkle them with a mixture of salt and pepper, and add 2 or 3 little piece of whole cinnamon. Cook over a fast flame and remove the cinnamon after 2 or 3 minutes. Let the stock reduce until it is beginning to stick to the bottom of the pan. Take out the turnips and put them on the serving dish. Pour into the pan a little white wine, just enough to detach the remainder of the sauce from the bottom of the pan. Pour this short and thick sauce over the turnips so that they look glazed. Serve very hot.' |
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Turnips cooked in stock with cinnamon and glazed with a reduction of the cooking juices
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Turnips cooked in stock with cinnamon and glazed with a reduction of the cooking juices
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Turnips cooked in stock with cinnamon and glazed with a reduction of the cooking juices
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Turnips cooked in stock with cinnamon and glazed with a reduction of the cooking juices
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Turnips cooked in stock with cinnamon and glazed with a reduction of the cooking juices
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Turnips cooked in stock with cinnamon and glazed with a reduction of the cooking juices