Simple and straightforward. These turnips don’t need a lot of tarting up, and their flavor is sweeter and less assertive than their purple topped relatives. Also, if they are smaller, there is a good chance they will not even need to be peeled.
INGREDIENTS:
1 bunch Tokyo turnips 1 tablespoon butter or neutral oil ½ tablespoon sugar Salt and Pepper to taste Some water
METHOD:
Peel the turnips (or not if the skin is tender) and cut into pieces ¾” at the wide end.
In a sauté pan just big enough to hold them without crowding, bring enough water to cover the turnips to a boil.
Add a large pinch of salt.
Add the turnips, lower the heat to a simmer and cook the turnips just until they are no longer raw and have softened just enough so a sharp knife can just poke in.
Drain the turnips, discard the water, and return the turnips to the pan.
Place the pan back over the heat, bring heat to medium, and sprinkle the sugar evenly over all.
Allow the sugar to begin to caramelize. It will start to turn brown, and you will smell it. (If it smells like it might be burning remove from heat immediately.)
Add the butter, and swirl around, tossing to coat evenly.
Reduce heat to low and cook slowly, tossing to allow the turnips to develop crisp surfaces.
Taste occasionally to be sure they are not overcooked- they will turn mushy and bitter.
Once the turnips are universally-colored and glazed, they are ready to serve.
Chef’s Notes:
I like these with roast chicken, braised meat, and seared salmon. For a variation, I will use a little orange juice before I add the butter. Splash in 2 tablespoons of orange juice and swirl the pan, cooking until the orange juice has evaporated, then add the butter and proceed. You can add herbs and spices if you wish as well. Cinnamon, cardamom, and garlic all play well together here. Rosemary and thyme combine well, and sage leaves browned in the butter is very nice.
SERVES: 4
Source: Chef Andrew E Cohen
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