- 4 cups turnip root, diced
- 4-6 cups turnip greens and stems, cut into ½ inch strips
- ¾ cup onion, diced
- ¼ cup oil
- ¼ cup honey
- 4 Tbl cider vinegar
- 1 tsp salt
- ¼ tsp black pepper
- Turnips usually come in a bunch of 3 or 4 turnips with greens attached – one bunch should yield the above measurements.
Cut turnip greens from bulbs, keeping the stems. Cut the greens from the stems. Wash the stems, and roots under running cold water. Wash the greens by submerging them in a large bowl of water, removing to a colander and repeating as necessary until no sand or dirt remains in your bowl after lifting the greens out.
Heat the oil in a large cast iron skillet over medium heat. Add onions and sauté for 2 minutes. Add diced turnip root and stems. Stir the vegetables, then pat them into a single layer and cover the skillet with a large lid. Turn the heat down to medium low and leave the turnips undisturbed and covered for 5 minutes. Remove the lid, stir and repeat the process above leaving the turnips covered for another 5 minutes.
Remove Lid, add honey, vinegar, salt and black pepper. Increase heat to high – stirring only once or twice cook turnips for another 5 minutes. Add the greens, stirring to wilt the greens then leave turnips undisturbed until all of the moisture has evaporated and been absorbed into the vegetables.
Serve Hot or at room temperature as a side dish.
Presented by: Tomato Head