Six Seasons by Joshua McFadden is a cookbook we keep coming back to again and again, after discovering it during our Cookbook Club adventures. This recipe in particular, we’ve made a few dozen times. We initially tried it after getting some radishes, which is what the original recipe uses and a vegetable we don’t often eat, in our farm share one day. But since then, we’ve been making it with Hakurei turnips, which is just perfect for us. This is a great recipe in so many ways – fairly short cook time, one pan, not a ton of ingredients, and comes out with balanced sweetness + earthiness + spice + acid + buttery richness. A great side dish, or honestly, I sometimes just eat this as my dinner. You can easily adjust and tilt the dish to be more spicy, or more sweet, or less buttery, or really whatever you’re feeling. This would also be a really nice dish for a Thanksgiving table if you double/triple it depending on your crowd size.
Brown Butter Turnips
(Adapted from Joshua McFadden’s Six Seasons)
- 1 tbsp olive oil
- 2-3 cups Hakurei turnips, chopped into bite-sized chunks
- Salt & pepper
- 2 tbsp butter
- 1 tsp Aleppo pepper
- 2 tbsp red wine vinegar
- 2 tbsp honey
- Heat the oil in a large pan over medium-high heat. Add the turnips once the oil is hot, positioning as many as possible flat on the surface of the pan. Season with a 1/4 tsp of salt and a few turns of fresh black pepper.
- Cook for 5-8 minutes until the down side is nicely browned. Then stir, lower heat to medium, and continue cooking for another 5 minutes, shaking/stirring occasionally.
- Now lower the heat to low and add the butter. Stir occasionally, coating the turnips and until butter has started to brown, 3-5 minutes.
- Now increase the heat again back to medium, add the vinegar, and stir amongst the turnips. Cook for 2-3 more minutes, then remove from heat and stir in the honey. Taste and adjust seasoning as desired before serving.