You may also like
Categories:Viewed: 53 - Published at: 4 years ago
Ingredients
- 2 tablespoons canola oil
- 12 to 16 Tokyo White turnips (each the size of a golf ball), halved lengthwise, keeping a few leaves intact and reserving the remaining leaves
- Sea salt and pepper
- 1 tablespoon unsalted butter
- 2 tablespoons maple syrup
- 1 tablespoon cider vinegar
- 1 fresh sage leaf, torn
Method
- Heat the oil in a saute pan over medium-high heat.
- Sprinkle the turnips with the salt and pepper and cook, tossing them so they dont burn, for 4 to 5 minutes, or until light brown.
- Add the butter, maple syrup, vinegar, and sage leaf and reduce for 2 to 3 minutes, or until shiny.
- Toss in a few of the reserved turnip leaves.
- Transfer to a serving dish.
- Finish with a pinch of sea salt on the sheen of the syrup.
