As part of our CSA basket last week, we had two small bunches of white turnips. I have never had a turnip before, so I was little nervous to try them. I wanted to find a simple recipe that would highlight the turnip and not it with other ingredients. This was the perfect recipe and I loved the crispiness that they had after sauteed.
2 Tbsp butter
1 Tbsp olive oil
1 pound baby turnips, greens trimmed off (if they’re larger, quarter them)
salt & fresh ground pepper
1/4 cup chicken stock
1 Tbsp balsamic vinegar
1 tsp sugar
In a medium skillet, combine the butter and the oil over medium heat. When the butter melts, add the turnips and cook. Stir until they are coated in butter. Season with salt and pepper.
Add the remaining ingredients, stir and cover the pan. Turn the heat to low and cook until the turnips are starting to become tender, about 5 minutes.
Uncover and increase heat to medium-high. Cook, stirring until the turnips are glazed and the liquid is turned into a syrup.
Adapted slightly from Garden of Eating blog