Baby spring turnips are tender and mild, and can be eaten whole with their greens, like radishes. Turnips get a bad rap, but they are really fantastic when braised with honey and ginger! Ginger crème fraiche makes this dish especially nice. You can also use larger turnips and bunches of turnip greens. Just cut large turnips in 1-inch wedges, and if they are the really huge purple ones, you might want to blanch them for a few minutes and drain off the cooking water to remove bitterness.
1 T. butter
1 bunch baby turnips with greens
1 C. chicken or vegetable broth
1 t. ground ginger, divided
2 T. honey, divided
1/4 C. crème fraiche or sour cream
Salt and pepper
Melt butter in a large skillet over medium heat. Thoroughly wash the turnips, leaving the greens attached, and lay them in the pan. Add the broth, half the ginger and half the honey. Cover tightly and simmer 10 to 15 minutes, until the turnips are tender. The sauce should be reduced to a nice glaze - if it is not, remove the turnips and turn the heat up to reduce. Season as needed with salt and drizzle over turnips.
Mix crème fraiche with remaining honey and ginger, and season with salt and pepper. Drizzle over turnips or serve on the side. Serves 2.