Ingredients
- 2 tablespoons pistachio nuts (unsalted pistachios)
- 1/2 cup unsalted butter (unsalted, 1 stick)
- 1 1/4 pounds turnips (peeled and sliced 1/4" thick or 4 bunches Tokyo turnips, stems trimmed to about 1/2")
- 2 teaspoons honey
- Sea salt and freshly ground white pepper (can use pre-ground)
- 1 cup orange juice (freshly squeezed)
- 1 1/2 teaspoons ginger root (freshly peeled and grated)
- 2 teaspoons rosemary, finely chopped (fresh)
- 1 teaspoon grated orange zest (fresh)
- 1 tablespoon flat-leaf parsley (finely chopped or finely sliced chives)
How to Make
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Step 1: Place the pistachios in a small dry pan and toast the nuts over medium to medium-low heat, stirring and tossing so they cook evenly, until fragrant and lightly browned, about 5 minutes. Pour onto a small plate to cool. Set aside.
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Step 2: Heat the butter in a large saute pan over medium-high heat. Add the turnips and cook, stirring once or twice, 3 - 4 minutes. They will brown a little, but don't worry about browning them all over. Stir in the honey and cook for another 2 minutes, season with a good pinch of salt and pepper, and add the orange juice.
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Step 3: Cover, reduce the heat to a gentle simmer, and cook until the vegetables are about half tender about 5 minutes. Add the ginger and rosemary, re-cover, and continue to simmer until the vegetables are fork-tender, about another 6 minutes.
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Step 4: Transfer the turnips to a warm serving dish and cook the juices, if needed, until reduced to a syrupy consistency. Stir in the orange zest and then pour the pan juices over the vegetables, toss gently, and taste for seasoning. Adjust with salt and pepper. Sprinkle with pistachios and parsley (or chives). Serve immediately with good crusty bread for soaking up the buttery juices.
We hope you enjoy this recipe!
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