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: How Best to Cook Your Salume Beddu Salsiccia

(taken from their instruction sheet) Thaw your sausage. Put it in a deep skillet. Fill it with water and bring the water to a gentle boil. Poach until internal temperature reaches 165 (about 6 minutes from the time the water starts boiling). Your sausage is now ready for searing or grilling (at this point, it is...Read more


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