Braised White Turnips

Southern Living
Braised White Turnips Recipe
Photo: Hector Sanchez; Styling: Caroline M. Cunningham


We based this recipe on one from Atlanta chef Linton Hopkins found in the book Lodge Cast Iron Nation. Use small Japanese turnips from farmers' markets, or peel and cut larger turnips into 1- to 2-inch cubes.
Makes 4 servings


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15 small white turnips
2 tablespoons butter
3 tablespoons apple cider vinegar
Kosher salt
2 tablespoons honey
1 tablespoon butter


Hands-on: 35 Minutes
Total: 35 Minutes
Heat a 12-inch cast-iron skillet over medium-high heat 5 minutes. Trim turnips, and cut in half lengthwise. Melt 2 Tbsp. butter in skillet. Place turnips, cut side down, in a single layer in skillet. Cook, without turning, 4 minutes or until golden brown. Pour vinegar over turnips; add water to depth of 1/4 inch. Sprinkle with kosher salt. Bring to a boil; cover and reduce heat to medium-low. Simmer 5 minutes or until crisp-tender. Increase heat to medium-high; uncover and return to a boil. Boil 4 minutes or until liquid is almost evaporated. Cook, turning occasionally, 8 more minutes or until liquid has evaporated. Stir in honey and 1 Tbsp. butter.

Created date

August 2014