Posted by Lisa
Turnips are another under-appreciated vegetable, I think. They really aren’t all that common in American kitchens. I’ve made turnips in quite a few different dishes, from stews and sautées to sliced onto lettuce-based salads and starring in a turnip slaw. Out of all the preparations I’ve tried, the one we love most and, incidentally, the one I prepare most frequently is pan-fried turnips. The simplicity of this dish makes it perfect for a busy evening, but the taste is outstanding. Almost browning the butter in the sauté pan before adding the turnip wedges imparts a slightly nutty and smooth flavor, while the caramelized edges of the turnips are sweet and tender and some of the centers are just faintly bitter, but not unpleasantly so. The whole pan of turnips is always eaten up when I prepare this side dish and it’s enjoyed by even our pickiest eater.
- two bunches of turnips (or about 1 1/2 pounds loose turnips)
- 2-3 tablespoons butter
- sea salt
Wash and trim the ends from the turnips. Cut into wedges. I cut smaller turnips into quarters and larger into 1/8′s or 1/12th’s. Heat a heavy bottomed sauté pan (I always use my enameled cast iron pan) over medium-high heat. When pan is hot, add enough butter to coat the bottom of the pan when it is melted. Right before butter starts to brown, add turnip wedges. Continue to cook on medium-high heat, stirring frequently to prevent burning. You want the cut edges to brown nicely, but they can also start to burn pretty quickly. When the turnips are nicely browned, reduce heat to low and continue to cook until they are tender all the way through. When the turnips are tender, remove from heat and season to taste with sea salt.