The humble turnip. It doesn’t get the respect it deserves. During winter it thrives, and we should embrace them in the prime of their season.
To be honest, I don’t think I ever ate a turnip when I was a child. I don’t even know if I ever saw a turnip before I hit my 20s. And then, it was like, “what the heck do I do with a turnip?” Am I alone in thinking that?
Fast forward many years and the turnip has my full respect. They take center stage in roasted root vegetables and make an excellent mash. However, I think they really shine when you sauté them in a skillet with a simply perfect blend of savory and sweet.
Got a few extra turnips lying around? Try this recipe, and it may just make you a turnip convert.
SKILLET GLAZED TURNIPS
Serves 2-4 as a side dish, excellent served with roast chicken
- 3 medium-sized turnips, peeled and thinly sliced
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 tablespoon honey
- Dash of cayenne
- 1 minced garlic clove
- Bring pot of water to boil (2 quarts is sufficient).
- Add turnips to water and boil for 5 minutes or until knife slips easily through the flesh. Drain.
- In mixing bow, add oil, salt, pepper, honey, cayenne and garlic, and whisk to incorporate.
- Add turnips and coat thoroughly.
- Heat skillet on medium-high to high and add turnips, sauté until slightly browned, approximately 15 minutes. Serve and enjoy.
Eat well, my friends. Lyndi
Arkansas Women Blogger member Lyndi Fultz writes about living and eating well from her life in beautiful Northwest Arkansas at nwafoodie. Much of her blogging inspiration comes from this gem of a place, which she refers to as the proverbial land of milk-and-honey. Read more related to cooking, entertaining, gadget suggestions, ingredient explorations, local finds, local restaurant treasures, kitchen tour spotlights, and always with a healthy and simplistic approach.