Name: Braised Turnips with Poppy-Seed Bread Crumbs
Cook time: 20 min
Total time: 1 1/4 hr
Yield: Makes 4 servings
Ingredients: 3 tablespoons unsalted butter; 2 pounds medium turnips (not Japanese), peeled and cut into 1-inch-thick wedges; 1 1/2 cups water; 1 tablespoon fresh lemon juice; 2 tablespoons extra-virgin olive oil; 1 garlic clove, minced; 1 cup fine fresh bread crumbs from a baguette; 1 tablespoon poppy seeds; 1 tablespoon chopped flat-leaf parsley

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Braised Turnips with Poppy-Seed Bread CrumbsWilliam Abranowicz

Turnips are appreciated in Algeria not only for their faithful ubiquity but also for how their characteristics change throughout the winter—sweet and mild at the beginning and assertively earthy toward the end. Here, to emphasize their natural nuttiness and complexity, they're gently glazed with butter, then sprinkled with garlicky toasted bread crumbs and abundant poppy seeds.

Cooks' notes:

• Turnips can be braised 1 day ahead and chilled, uncovered, until cool, then covered. Reheat with a little water before serving.
•Bread-crumb mixture, without parsley, can be made 1 day ahead and kept in an airtight container at room temperature. Stir in parsley before using.

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