Braised White Turnips
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 1-2" cubes.
15 small white turnips
2 Tbsp. butter
3 Tbsp. apple cider vinegar
sea salt
2 Tbsp. pure honey
1 Tbsp. butter
Heat a 12" 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 ΒΌ inch. Sprinkle with sea 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.
Makes 4 servings.