Ingredients
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20 white hakurei Turnip
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2 tablespoons Unsalted Butter
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½ cup minced yellow Onion
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1 Bay Leaf
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Kosher Salt
Directions
Steps
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1
Done
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Wash the turnips, remove, or, if desired, trim the stems and tips, and cut each one in half from stem to tip. |
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2
Done
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Melt the butter in a Lodge 5-quart cast iron Dutch oven over medium heat until it foams. Add the onion and bay leaf, cover, and sweat the onion until it is softened but still has no color. It is important to not add any color, as that step comes later. |
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3
Done
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Add the turnips, cut side down, in a single layer. Try to nestle them down in such a way that they are not on top of the sweated onion. Add enough water to come halfway up the sides of the turnips, then sprinkle over a good dose of salt, cover the pot, and bring to a boil. Reduce the heat to a simmer, and cook, covered, until the turnips are just softened; over low heat, this will take about 15 minutes. Taste a turnip. If it needs more salt, add some. |
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4
Done
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With the lid off, bring the water to a rapid boil over high heat, and continue to boil until all the liquid is all gone. Continue to cook over high heat until the bottoms of the turnips turn a beautiful brown. Remove from the heat, and serve immediately. |
