Chicken Broth-Braised Turnips
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1. Put the turnips, chicken stock, 1/2 tablespoon of the butter, sugar and 1/2 teaspoon salt in a medium skillet. Bring to a boil over medium-high heat. Reduce the heat to a bare simmer and cook, covered, until the turnips are just tender, about 10 minutes. With a slotted spoon, transfer the turnips to a bowl.
2. Increase the heat to medium high and boil the remaining chicken stock until it reduces to 2 tablespoons, about 7 minutes. Off the heat, return the turnips to the skillet. Add the remaining tablespoon butter and the tarragon; stir until the butter is melted and the turnips are well coated. Garnish with additional chopped tarragon.
4 medium turnips, peeled and cut into 1-inch wedges
3/4 cup chicken stock (preferably homemade)
1 1/2 tablespoons cold unsalted butter
1/2 teaspoon sugar
Kosher salt and freshly ground black pepper
1 tablespoon finely chopped fresh tarragon, plus more for garnish
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