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  • Writer's pictureTommy Centola

Citrus-Braised Turnips

With a name like Centola, you know I have Italian blood running through me. This week, here are a couple of Italian inspired side dishes.

2 tablespoons extra-virgin olive oil plus more to serve

1 tablespoon butter

4 anchovy fillets

2 1/2 cups julienned yellow ( about 1 pound)

2 tablespoons sliced garlic

3/4 teaspoons crushed red pepper

1 cup white wine

12 cups chopped peeled turnips ( about 4 1/2 pounds0

Zest of 2 oranges

Juice of 4 oranges

1 teaspoon chopped fresh rosemary

1 tablespoon kosher salt

1 teaspoon ground black pepper

In a large Dutch oven, heat oil and butter over medium heat until butter is melted. Add anchovy fillets; cook for 1 minute while smashing into a paste with the back of a wooden spoon. Add onion, garlic, and red pepper, cook until soft, 4 to 5 minutes. Add white wine, and cook until almost absorbed, 10 to 15 minutes.

Add turnips, orange zest and juice, and rosemary to pot. Cover and cook, gently stirring occasionally and adding a splash of water if needed, until fork-tender, about 20 minutes. Sprinkle with salt and pepper. Serve with a generous drizzle of oil.


Creole & Cajun Comfort Food is now available online.

Good Cooking, Good Eating and Good Living!!!

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