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Rosemary Milk-Braised Turnips with Toasted Buckwheat

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Rosemary Milk-Braised Turnips with Toasted Buckwheat is a delightful fusion of creamy turnips and nutty buckwheat, infused with aromatic rosemary. This dish transforms simple ingredients into an unforgettable culinary experience, perfect for impressing guests at dinner parties or enjoying as a cozy weeknight meal. Each bite bursts with flavor, making it not just a side dish but a centerpiece that steals the show.

Ingredients

Scale
  • 1 lb fresh turnips, peeled and cubed
  • 1 cup whole milk (or plant-based milk)
  • 2 tbsp fresh rosemary, chopped
  • 1/2 cup toasted buckwheat
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 2 cloves garlic, minced

Instructions

  1. Prepare all ingredients by peeling and cubing the turnips, mincing the garlic, and chopping the rosemary.
  2. In a large skillet over medium heat, add olive oil. Once shimmering, add turnip cubes and sauté until golden brown on edges.
  3. Stir in minced garlic and chopped rosemary; cook for about 1 minute until fragrant.
  4. Pour in the whole milk, bring to a gentle simmer, and cook for about 15 minutes until turnips are tender.
  5. While turnips braise, toast buckwheat in a separate dry skillet over medium heat until golden brown (about 5 minutes).
  6. Serve the creamy turnips in bowls or plates topped with toasted buckwheat.

Nutrition

Keywords: - For added depth of flavor, consider substituting rosemary with thyme or adding shallots. - A splash of lemon juice at serving brightens the dish beautifully. - Leftovers can be stored in an airtight container in the fridge for up to three days.

Find it online: https://timeforkitchen.com/creamy-rosemary-milk-braised-turnips-with-toasted-buckwheat/