This isn't so much of a recipe as a suggestion on how to enjoy baby turnips. I just started preparing them this way, and it's a revelation. Baby turnips don't require any troublesome peeling because their skins are so tender, so you just need to trip their tops and tails, and then you simply let them saute over low heat in some butter. They will release some of their own juices, so they don't burn, but instead get lovely and caramelized as the butter browns. —Fairmount_market
In This Recipe
Trim the tops and tails from the baby turnips (if they are in good shape, reserve the greens for a stir fry or gomae). Rinse the turnips, quarter the bigger ones and halve the small ones, so that you have about a cup of equally sized pieces.
Heat a small skillet and melt the butter. Add the turnips and a pinch of salt and cook them over medium low heat, stirring occasionally, for about ten minutes until the are very nicely browned all over and the butter has browned to a nutty flavor. Serve warm.
I'm a biology professor and mother of two, and in my (limited) free time I love to cook, which is much more forgiving than laboratory science. Last year I helped start a farmers market in my neighborhood, and to promote it, I created a food blog: fairmountmarket.blogspot.com. I enjoy the challenge of coming up with recipes for local, seasonal ingredients and finding fun ways to cook with my children.