Sweet and Salty Turnips

Navets sales et sucres

Preparation info

  • Serves

    2–4

    • Difficulty

      Easy

Appears in

Sud de France

By Caroline Conran

Published 2012

  • About

Method

The best turnips are the wonderful black skinned, long turnips from Pardailhan with their firm white flesh, but ordinary turnips work well cooked like this.

Cut 2 or 3 peeled turnips like pommes frites. Heat 6 tablespoons of goose fat or olive oil in a pan and fry the ‘chips’ in two batches to brown them lightly over a gentle heat, turning them often. When they start to get brown, pour off most of the fat, turn down the heat, return all the turnips to the pan, season with sea salt crystals and cover the pan. Cook gently for 10 minutes or until tender and then remove the lid, sprinkle with one teaspoon of sugar or honey. Cook until caramelized, turning them frequently. Remove them from the pan when they look as if they might burn.

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