Prep time: 25 minutes

Cooking time: 30 minutes

Yield: 3 servings

14 oz. can chicken or vegetable broth

2 tablespoons white wine

½ teaspoon fresh thyme leaves

½ large bay leaf

6 T butter

12 small young turnips, such as Hakurai, peeled, quartered

1 vanilla bean, split, seeds scraped, reserved

½ teaspoon salt

Fresh ground pepper

1. Heat broth, wine, thyme and bay leaf to a boil in a large saucepan over medium-high heat; lower heat to low. Cook until reduced by half, about 8 minutes.

2. Melt butter in large skillet over medium heat. Add turnips, vanilla bean pod and seeds, salt and pepper. Cook, stirring occasionally, until just beginning to soften, about 5 minutes. Add broth mixture to skillet; cook until liquid has almost evaporated and turnips are tender, about 20 minutes. Discard vanilla bean pod.

The Organic Chef, Inc.

(847) 293-6047