Must...use...up...turnips....

Braised in white wine. 

For this I used:

3 Beef Short Ribs
~1/2 bottle of white wine.   That's just a guess.  It was Blue Nun Riesling from a box, so I just poured away!
2 onions, quartered
2 Carrots, sliced
Parsley, chopped rough, stems and all
1 Bay Leaf
2 Tbs Flour
1 Turnip, diced
Juice of 1 tangerine or some similar citrus fruit that I had laying around and didn't feel like eating
Olive Oil
Salt & Pepper

First step, the marinade.  Wine, onions, carrots, parsley, bay leaf, and some black pepper.  This went into a ziplock bag with the short ribs and placed in the refrigerator.  I was working on a time constraint, so they marinated for about 2 hours.  Overnight is best.

I was going to use butter instead of olive oil.  I made a large ball of butter last week.  3 cups of cream went into it.  Now, it's nowhere to be found. 

I'm shown here with the primary culprit and by far the #1 butter lover in the house:



So, olive oil it is.  Into the pan went about 1/4 cup olive oil, placed over medium-high heat.  Remove the ribs from the marinade, pat dry, and then brown.  Reserving the marinade liquid, add the onion, carrots, bay leaf...etc.  everything that's left in the bag.  Cook this about 10 minutes.  Add the flour and cook another 5.  Finally, add the turnips, the marinade liquid, and season with the salt and pepper.
Cover and simmer over low heat for about 1 1/2 hours, turning occasionally.

This was served with some parmesan/pepper bread and 1 lone leaf of some miscellaneous baby green from my Aerogarden.