These small turnips are typically sold with their tender green leaves attached, and those can be braised like any other winter green (see page 219).

　　

Ingredients

serves 4

　　4 bunches (about 20 small) golf-ball-size Japanese-style turnips, stems trimmed to 1/4 inch, sliced in half lengthwise

　　1 tablespoon plus 1 teaspoon expeller-pressed vegetable oil

　　1/2 teaspoon kosher salt

　　Freshly ground black pepper

　　1 tablespoon honey

　　Pinch of cayenne

　　

Step 1

In a medium bowl, toss the turnips with 1 tablespoon oil, the salt, and some pepper.

　　

Step 2

Heat a large cast-iron pan over medium-high heat. When it is quite hot, coat the pan with the remaining 1 teaspoon oil and add the turnips. Reduce the heat to medium and toss the turnips. Sauté, shaking the pan frequently, until the turnips are starting to turn golden brown, especially on the cut sides, and are almost tender but still slightly firm, 8 to 10 minutes.

　　

Step 3

In a small bowl, combine the honey and cayenne with 1 tablespoon water. Add this to the turnips and cook, tossing for another few minutes, until the turnips are tender.

　　Cooking in the Moment