This recipe calls for tender spring turnips (not the hard purple and white storage turnips available in winter). A quick, high-temperature sauté yields buttery, silky turnips with the spicy-sweet balance of mustard and honey.
2 bunches of medium-size turnips, cut into matchsticks (about 6 cups’ worth)
2 tablespoons butter
Pinch of salt
2 teaspoons Dijon mustard
1 teaspoon honey
1 teaspoon rice vinegar
8 chive sprigs, minced
Salt to taste
Melt butter in a large skillet. Turn heat to medium-high and add chopped turnips. Add a pinch of salt and stir to coat with butter. Flatten so most of the turnips are in contact with the pan and leave undisturbed for 4 to 5 minutes, until bottoms are beginning to turn golden-brown.
Remove from heat. Stir in mustard, honey, vinegar and chives. Add salt to taste and serve warm.
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