Food & Wine USA - (12)December 2019

68 DECEMBER 2019

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Schmaltzy Hakurei Turnips

with Rosemary

TOTAL 30 MIN; SERVES 6

Inspired by the flavor of root vegetables

roasted under a chicken, these skillet-

cooked turnips get their flavor from maple

syrup, Dijon mustard, and fresh rosemary.

Japanese white hakurei turnips (also

called salad turnips) are much sweeter

than regular purple and white turnips and

taste great served with their greens. Start

the turnips in a cold pan; this helps bring

them to perfect tenderness without

browning too quickly.

2 lb. hakurei turnips with tops

1 Tbsp. olive oil

1 Tbsp. plus 1 tsp. pure maple syrup,

divided

2 tsp. sherry vinegar

1 tsp. Dijon mustard

11 / 2 tsp. kosher salt, divided, plus more

to taste

(^1) / 2 tsp. coarsely ground black pepper
(^1) / 4 cup melted schmaltz (such as
Fatworks) or unsalted butter,
divided
(^1) / 4 cup finely chopped shallot
2 tsp. finely chopped garlic
11 / 2 tsp. finely chopped fresh rosemary
2 Tbsp. water

1. Trim turnip stems to^1 / 2 inch; reserve
   greens. Cut trimmed turnips into^3 / 4 -inch
   wedges to equal 5 cups. Coarsely chop
   turnip greens to equal 8 loosely packed
   cups. (Reserve any remaining turnips and
   greens for another use.)


2. Whisk together oil, 1 tablespoon maple
   syrup, vinegar, Dijon, and^1 / 2 teaspoon salt
   in a large bowl. Add chopped turnip
   greens; massage to coat greens. Let
   stand at room temperature 20 minutes.
   3. Meanwhile, toss together turnip
   wedges, pepper,^1 / 2 teaspoon salt, and 2
   tablespoons schmaltz in a bowl. Arrange
   turnip mixture in a single layer in a 12- to
   14-inch skillet. Cook over medium-high,
   stirring occasionally, until turnips are
   crisp-tender and browned, 15 to 17 min-
   utes. Transfer to a large bowl.
   4. Return skillet to heat over low. Add
   shallot, garlic, rosemary, and remaining 2
   tablespoons schmaltz; cook, stirring con-
   stantly, until mixture is fragrant and soft-
   ened, about 1 minute and 30 seconds.
   Remove from heat; stir in 2 tablespoons
   water, remaining 1 teaspoon maple syrup,
   and remaining^1 / 2 teaspoon salt. Pour over
   turnips in bowl; toss to combine. Season
   with salt to taste. Transfer greens to a
   platter; top with turnips. —LIZ MERVOSH
   NOTE If you can’t find hakurei turnips,
   peel regular turnips, and cut them into

(^3) / 4 -inch pieces.