Turnips braised in buttermilk with country ham

Turnips braised in buttermilk with country ham

By
From
Deep South
Serves
6-8
Photographer
Andy Sewell

Part of the joy of Southern cooking is being able to elevate simple ingredients into a great dish. This recipe takes turnips, buttermilk, ham and butter to create a dish that is perfectly balanced in natural sweetness, acidity, and saltiness. It can be a meal in itself during the colder months. You can save the leafy turnip tops to braise with your next batch of greens, or add them to the braise below when it is almost done.

The quantity of butter in the sauce looks alarming, but you can keep the excess sauce in the fridge for a few days and use it for braising other vegetables or fish.

Ingredients

Quantity Ingredient
1 litre buttermilk
240ml water
1kg unsalted butter, diced
1kg turnips, peeled and cut into quarters
100g Rusty’s country ham, thinly shaved
or serrano ham, thinly shaved
sea salt

Method

  1. Pour the buttermilk into a large pan and boil until reduced by half. Whisk in the water using a balloon whisk. Off the heat, whisk in the butter, a few pieces at a time, so that it forms a smooth emulsion; if it cools down too much, return it briefly to the heat. Add some salt, then add the turnips, cover and braise over a low heat for 25–30 minutes, until the turnips are tender. If the butter emulsion looks as if it is about to separate while the turnips cook, top it up with a little water to maintain its stability.
  2. Once the turnips are tender, lift them out of the emulsion and serve garnished with the ham.
Tags:
American
Southern cooking
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