Equipment
Ingredients
Vegetables
- 500 g turnips, peeled and sliced 3-4mm thick
Fats & Seasoning
- 15 ml neutral oil
- 30 g unsalted butter, cubed
- kosher salt
- black pepper
- 2 fresh thyme
Nutrition (per serving)
Method
Wash, peel, and slice the turnips into uniform coins approximately 3-4mm thick. Pat them dry with a paper towel to ensure proper browning.
Heat the neutral oil in a large skillet over medium-high heat (approx 190°C/375°F) until shimmering but not smoking.
Add the turnip slices to the pan in a single layer. You may need to cook in two batches to avoid overcrowding. Sauté for 3-4 minutes per side without moving them initially, until they develop a rich golden-brown crust.
Reduce heat to medium. Add the butter (and thyme sprigs if using). As the butter melts and foams, toss the turnips to coat evenly. Continue cooking for 1-2 minutes until the butter smells nutty and the turnips are fully tender.
Remove from heat. Season generously with kosher salt and freshly cracked black pepper. Serve immediately.
Chef's Notes
- Select smaller, younger turnips (like Japanese turnips or small purple-tops) for a sweeter flavor and less fibrous texture.
- If using larger, older turnips, you may need to blanch them in boiling water for 2 minutes before sautéing to remove bitterness.
- The transition from golden butter to burnt butter happens quickly; keep the turnips moving once the butter is added.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Reheat in a hot skillet for 2-3 minutes to restore texture.
