Honey-Peppered Turnips
July 1st, 2007 at 11:05pm
Honey-Peppered Turnips
A translation of a recipe from De Re Coquinaria, the ancient Roman cookbook, this dish is from Bert Greene’s classic Greene on Greens. (4-6 servings)
1 Tablespoon unsalted butter
2 Tablespoons honey
1 pound turnips, peeled, cut into
¼-inch dice
½ teaspoon freshly ground black pepper
Kosher salt
Chopped fresh parsley
Melt the butter with the honey in a medium saucepan over medium-low heat. Stir in the turnips and pepper. Cook, covered, until tender, about 12 minutes. Add salt to taste and sprinkle with parsley.
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Mark C. Tafoya is a personal chef in New York City. He is also a world traveler and self-taught gourmand. He is a graduate of Yale University, worked as an actor for 10 years, both On and Off Broadway, and in independent films. His love of travel and food has taken him around the world. He hopes to share his love of world cuisine with you!
