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.Read More