Ah, turnips. A humble root vegetable that more often than not is scooted to the back of the crisper and ignored. Luckily, I have discovered the secret to coaxing out the subtle flavors of this member of the brassica family and reducing its bitterness. Did you know that in Ireland and Scotland, turnips were carved into lanterns at Halloween (an ancestor of our modern jack-o-lanterns)? Turnips were a staple crop in Northern Europe before potatoes were introduced from the New World. Rightfully so, as they are a good source of fiber and vitamin C while their greens are full of Vitamins A and K as well as calcium. And so, without further ado, a turnip recipe for your CSA repertoire:
1 tablespoon butter
1 shallot, thinly sliced
3-4 medium turnips, peeled and cut into eighths
1 tablespoon local honey
1/2 teaspoon powdered lavender
Juice from half and orange
salt and pepper to taste
- In a sauté pan over medium heat, melt the butter. Add the shallot and cook for 2 minutes. Add the turnip wedges and cook until they can easily be pierced with a fork.
- Add lavender, honey and orange juice to the pan and turn the heat up to high. Continuously stir the turnips in the pan until the liquid has reduced and glazed the turnips.
- Season with salt and pepper to taste.