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Braised Turnips and Carrots


Braised Turnips and Carrots

I can probably count on one hand the number of times I've eaten turnips. They're so often overlooked, because most people don't know how to cook these ruddy little root vegetables which are high in vitamin C.

Then I had braised turnips at Locanda in San Francisco and I was sold on the idea that a turnip could taste delicious.

And after creating this recipe, I can safely say that I have kindled a new love of turnips in our home.

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  • 1 Tablespoon coconut oil
  • 3 -4 small turnips, sliced thinly
  • 1 -3 carrots, sliced thinly
  • 1/2 Cup vegetable broth
  • 1/2 Tablespoon coconut sugar
  • Fresh thyme, to taste
  • Sea salt and black pepper, to taste


Heat the coconut oil in a pan over medium heat and add the turnips and carrots. Stir until well coated with oil. Add the vegetable broth and coconut sugar and cover the mixture until it boils. Season with thyme, to taste, and reduce the heat to a simmer. Cook until the vegetables are tender, about 20 minutes. Season with salt and pepper, to taste.