Braised Turnips with Browned Onions and Hazelnuts
Yield: 4 side servings

Fresh, seasonal turnips are cooked in a simple, fragrant braising liquid and tossed with a saute of hazelnuts and onions. Sweet and hot spices add warmth. Serve this pleasing dish as a side for meats or vegetable proteins, or on top of grains as a main entree.

1 tablespoon olive oil
1/2 red or yellow onion, diced
1/4 cup chopped hazelnuts
1/4 - 1/2 teaspoon salt
dash black pepper
dash red chili flakes or chili sauce
1/4 cup white wine
Juice of 1/2 lemon
1 tablespoon honey or agave nectar
3 turnips, peeled and sliced into 1/4-inch wedges
3 tablespoons chopped cilantro

Heat the olive oil in a medium skillet over medium heat. Add the onion, hazelnuts, salt, pepper and chili flakes; saute 5-7 minutes, until slightly browned and fragrant. Remove to a plate.

In the same skillet, add the wine, lemon juice and honey. Stir to mix. Add the turnips and cook 4-5 minutes, until crisp tender. Add the onions and hazelnuts into back into the pan with the turnips, mixing in the cilantro right at the end.

Taste, and adjust the flavors with a touch more salt, pepper or sweetener.

©2008 Copyright Alison Anton - All rights reserved.