Braised Turnips with Crème Fraîche & Arugula Pesto
Larger turnips or those that have been stored for a while can have a bitter aftertaste. A bit of sugar fixes that in this healthy vegetable recipe, but if you have small, young turnips, you can omit the sugar. This recipe makes about 1 cup of arugula pesto; use the extra as a spread on sandwiches or to dress up any roasted vegetable, pasta dish or soup.
To make ahead: Refrigerate pesto (Step 4) for up to 2 weeks.
2 vegetable, 1 fat