Submitted by: Jessica Cunha
Original Credit: Grow, Eat, Cook by Willi Galloway
- 2 Tbs butter
- 16 small turnips, quartered, greens and tap roots removed
- 1 tsp chopped fresh thyme
- 3/4 c apple cider
- sea salt
- freshly ground pepper
Melt the butter in a large skillet over medium heat. Add the turnips and cook, shaking the pan occasionally, until lightly browned in spots, about 5 minutes. Sprinkle the thyme over the turnips and pour the apple cider into the pan. Bring to a boil, then reduce the heat to medium-low. Cover the pan and simmer until the turnips are tender and easily pierced with a knife, about 5 minutes.
Remove the lid, increase heat to high, and boil, stirring the turnips often, until the cider nearly evaporates and the turnips are golden brown and glazed, about 5 more minutes. Season to taste with salt and pepper.