Turnips (or Carrots) in Butter Sauce

A simple butter sauce transcends a boring old veggie into a delicious dish suitable for company. Details at 10.


Butter Sauce
2 tablespoons water
large pinch salt
4 ounces unsalted butter, chilled and cut into bits (if your butter is salted, omit the pinch of salt)

Put the water in a small heavy-bottomed saucepan, add the salt, and bring it to a simmer over very low heat. When it begins bubbling, toss in a couple bits of butter and whisk until barely melted. Continue whisking in a few bits at a time until all are incorporated ant eh butter is the consistency of this cream. If it begins to overheat and separate, immediately take it from the heat and whisk in a few bits of butter to cool it slightly.

As soon as all the butter is incorporated, remove the sauce from the heat and pour it into a warm sauceboat. (I poured it over my warm carrots and my warm Japanese turnips. Then after discovering that the turnips were slightly overcooked and made the sauce a bit watery, I mashed them and added a tad of Tomme cheese and they were divine. Seriously. DIVINE.) This would be a fabulous sauce to serve over roasted daikon as well.

Tip: Tip for Sunchoke Soup

Here's a quick trick for sunchokes. They need no peeling, just a good washing and they will replace potatoes in any soup you like. Wash them well, slice or cube them and toss them in. They will thicken every dish they are added to and bring a great flavor beyond the standard potato.Read more


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