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SAUTEED TURNIPS WITH BUTTER & BOTTARGA by Scarlett Lindeman

3 bunches small turnips (greens removed, bulbs trimmed and cleaned)

4 oz. butter

salt

pinch of sugar

black pepper

1/2 a lemon

1 lump bottarga (cured mullet roe)

Cut the turnips into bite-sized wedges. In a sauté pan over medium-high heat, heat the oil until shimmering. Carefully add turnips to the pan and let sear, not moving the pan for 30 seconds or so. Agitate the pan and season the turnips with salt, sugar, and pepper. Add in the butter, lower the heat, and let the turnips cook, simmering in the butter for 3 to 5 minutes until just tender. If the butter reduces too much and the pan becomes dry, add a little splash of water to reconstitute. Remove the pan from the heat. Squeeze in the juice of the lemon, tossing to combine. Taste a turnip and adjust the seasoning, if necessary. Pour turnips in a shallow bowl. Grate the bottarga over the top.