© Marcus Nilsson www.marcusnilsson.com
Ingredients
10 Servings
3
bunches baby hakurei turnips, baby turnips, or red radishes (about 2 pounds), trimmed, greens reserved
1
/4 cup (1/2 stick) unsalted butter
3
tablespoons sugar
Kosher salt
Preparation
Step 1
Place turnips in a large skillet; add water to cover turnips halfway. Add butter, sugar, and a large pinch of salt; bring to a boil. Cook, stirring occasionally, until liquid is syrupy and turnips are tender, about 15 minutes. (If turnips are tender before liquid has reduced, use a slotted spoon to transfer turnips to a plate and reduce liquid until syrupy. Return turnips to pan and stir to coat well.) DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm before continuing.
Step 2
Add turnip greens to skillet and cook over medium heat, stirring occasionally, until just wilted, 2–3 minutes. Season with salt.
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