Baby Turnips with Apricots and Pistachios
Published by William Morrow
This recipe was inspired by the sight of beautiful baby turnips at the farmers' market, with their leafy tops intact. To emphasize their tender flavor, they are paired with apricots and gently poached. The greens are wilted in the same cooking liquid as the turnips. As a final touch, the liquid is reduced, finished with butter, and spooned over the turnips and apricots.
If you can't find turnips with greens attached, or if the greens don't look good, substitute 2 cups radish greens, watercress, or even arugula.
Sprinkle 1 tablespoon minced chives over the dish along with the pistachios.
Total Timeunder 30 minutes
OccasionCasual Dinner Party, Formal Dinner Party
Recipe Courseside dish, vegetable
Dietary Considerationegg-free, gluten-free, halal, kosher, low-fat, peanut free, soy free, vegetarian
Five Ingredients or LessYes
Taste and Texturebuttery, chewy, crunchy, fruity, nutty, savory, sweet
Type of Dishvegetable
- 3 bunches baby turnips with their tops (about 20 turnips), cut into ¼-inch-thick rounds, washed, dried, and set aside (see Notes)
- 3 tablespoons unsalted butter
- 2 teaspoons sugar
- Coarse salt
- Freshly ground white pepper to taste
- 2/3 cup dried Turkish apricots plumped in 1 cup hot water for 10 minutes, then thickly sliced
- 3 tablespoons coarsely chopped unsalted pistachios
Put the turnips in a pot and add just enough water to cover by ¼ inch. Add I tablespoon of the butter and the sugar, season with salt and pepper, and bring the water to a boil over high heat. Lower the heat so the liquid is just simmering and continue to simmer until the turnips are just tender, 4 to 6 minutes.
Add the apricots and warm them for 1 minute. Add the turnip greens, stir, and let wilt for 1 minute. Season to taste with salt and pepper. Use a slotted spoon to transfer the turnips, apricots, and greens to a large warmed serving bowl and set them aside to keep warm.
Return the pot to the stove and bring the cooking liquid to a boil over high heat. Continue to boil until reduced by one-third to concentrate the flavors, 2 to 3 minutes. (There should be only a few tablespoons of liquid left.) Remove the pot from the heat and whisk or swirl in the remaining 2 tablespoons butter. Taste and season with salt and pepper.
Spoon the reduction over the turnips, apricots, and greens, sprinkle with the pistachios, and serve.
Medjool dates, pitted and cut into slivers, are a sweet substitute for the apricots.
2004 Alfred Portale