1 bunch Tokyo turnips
1 tablespoon butter or neutral oil
1/2 tablespoon sugar
Salt and peper
Peel the turnips and cut into pieces 3/4″ at the wide end.
In a sauté pan just big enough to hold them without crowding, bring enough water to cover the turnips to a boil. Add a large pinch of salt
Add the turnips, lower the heat to a simmer and cook the turnips just until they are no longer raw and have softened just enough so a sharp knife can just poke in.
Drain the turnips, discard the water, and return the turnips to the pan. Place the pan back over the heat, bring heat to medium, and sprinkle the sugar evenly over all. Allow the sugar to begin to caramelize. It will start to turn brown, and you will smell it. (If it smells like it might be burning remove from heat immediately.) Add the butter, and swirl around, tossing to coat evenly. Reduce heat to low and cook slowly, tossing to allow the turnips to develop crisp surfaces. Taste occasionally to be sure they are not overcooked–they will turn mushy and bitter.
Serve as soon as they are done. I like them with roast chicken, braised meat, and seared salmon.
SOURCE: Recipe courtesy of Chef Andrew Cohen, Chef in Residence, Monterey Bay Certified Farmers Markets