A translation of a recipe from De Re Coquinaria, the ancient Roman cookbook, this dish is from Bert Greene’s classic Greene on Greens. (4-6 servings)
1 Tablespoon unsalted butter
2 Tablespoons honey
1 pound turnips, peeled, cut into
½ teaspoon freshly ground black pepper
Chopped fresh parsley
Melt the butter with the honey in a medium saucepan over medium-low heat. Stir in the turnips and pepper. Cook, covered, until tender, about 12 minutes. Add salt to taste and sprinkle with parsley.
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