Turnips in Mustard Sauce

This is one of our favorite side dishes. This time we used turnips, but you could use carrots, radishes, onions, beets, parsnips, or a combination of whatever you have. As the root vegetables cook, they become a little bit sweet, which blends very nicely with the tangy Dijon mustard. It goes great with chicken or beef. This particular night we had it alongside some delicious tender elk meat over noodles (thanks, Donna!).

Turnips in Mustard Sauce
adapted from Mark Bittman - How to Cook Everything
serves 4

2 tablespoons butter or extra-virgin olive oil
1 1/2 pounds turnips (or other root vegetable listed above), peeled and cut into pieces about the size of radishes (about 1 to 1 1/2 inch pieces)
Salt and freshly ground black pepper
1 teaspoon sugar
About 1 cup chicken, beef, or vegetable stock
2 tablespoons Dijon mustard, or more to taste (I measure pretty hefty tablespoons; we like mustard)
Chopped fresh parsley leaves for garnish

Use a medium saucepan that is large enough to hold the vegetables in a single layer. Add the butter or oil and heat over medium heat. When melted and hot, add the vegetables and season with salt and pepper. Cook for about 10 minutes, stirring every so often, until the vegetables start to brown.

Add the sugar and enough stock to just cover the vegetables. Bring to a boil and cook for 20-30 minutes, pretty much undisturbed, until most of the liquid has evaporated and the vegetables are tender and brown. You know they are done when they are sitting in a puddle of syrupy liquid. Reduce the heat, add the mustard, and stir until it's dissolved in the sauce.

Taste and season with more salt and pepper as needed. Add more mustard too if you think it needs it. Garnish with the parsley and serve hot or warm.