The reappearance of turnips in my Rio Gozo Farm CSA bag = my inspiration for making this side dish from the Culinary Institute of America cookbook "Vegetables." The recipe calls for "pan steaming," which the CIA folks describe as an excellent technique for cooking veggies in a small amount of flavorful liquid in a covered pan. "A quick cooking time ... helps retain nutrients and color, and a flavorful liquid you can reduce to make a simple sauce," they say.
2 lb purple-top turnips
2 tbsp unsalted butter
3 tbsp maple syrup (I substituted Fuji syrup purchased from the Ha's apple booth at the farmers market)
1/4 tsp ground cinnamon
1 pinch freshly grated nutmeg
Salt and pepper as needed
Water as needed
1 tbsp chopped flat-leaf parsley
2 tsp fresh lemon juice
1. Peel the turnips and cut into even 1-inch cubes. Heat 1 tablespoon of butter in a sauté pan over medium heat. Add the maple syrup, cinnamon, nutmeg, and salt and pepper to taste. Add the turnips and then enough water to reach a depth of 1/4 inch. Bring to a boil over high heat. Reduce the heat to a simmer, cover, and pan steam until the turnips are tender, 7 to 8 minutes.
2. Remove the cover from the pan, and continue to cook the turnips until the water has cooked away and the syrup has glazed each piece evenly, about 3 minutes. Add the remaining butter to the pan with the parsley and lemon juice. Shake the pan until the butter is melted and the turnips are evenly coated. Season to taste with additional salt and pepper. Serve immediately.