Description
Before you go ‘yuck’, give it a try! An abundance of turnips prompted me to find a different use for them.
Ingredients
- 3 tablespoons butter
- 1 tablespoon olive oil
- 2 cups cubed butternut squash
- 2 cups cubed turnips
- 1 cup thinly sliced celery
- 1 onion, diced
- 3 cloves garlic, minced
- 1 quart chicken stock
- 1 bay leaf
- 1 tablespoon honey
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground nutmeg
- ⅜ teaspoon ground coriander
- ⅛ teaspoon cayenne pepper
- 1 pinch salt to taste
Instructions
- Heat the butter and olive oil in a skillet over medium heat. Stir in the butternut squash
- turnips
- celery
- onion
- and garlic; cook and stir until the vegetables just begin to brown
- about 10 minutes. Meanwhile
- heat the chicken stock in a large pot over medium heat until simmering.
- Transfer the vegetables to simmering stock
- and add the bay leaf
- honey
- pepper
- nutmeg
- coriander
- cayenne pepper
- and salt. Continue simmering until all the vegetables are softened
- about 20 minutes. Remove the bay leaf before serving.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 4