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.
15 small white turnips
2 tablespoons butter
3 tablespoons apple cider vinegar
2 tablespoons honey
1 tablespoon butter
How to Make It
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.
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I grow my own turnips and usually roast them but I saw this recipe and thought it would be worth a try for something different. Unfortunately, this cooking technique turned the turnips from their usual sweet, mild character to bitter and inedible. The basic ingredients were fine.If I were to change the technique, I would toss the turnips in a small amount of butter or oil and roast them in a skillet, in a 400-degree oven for about 15 minutes, turning once. I would then set them aside in a bowl. They should be very sweet and firm, but not crunchy. I would then use the cider vinegar to deglaze the pan, take off heat and add the honey and remaining butter. Pour over turnips, salt and toss.
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