from Food & Wine
Try incorporating braising greens and/or other root veggies!
2 lbs hakurei turnips with tops
1 tablespoon olive oil
1 tablespoon plus 1 teaspoon pure maple syrup, divided
2 teaspoons sherry vinegar
1 teaspoon Dijon mustard
1 1/2 teaspoons kosher salt, divided, plus more to taste
1/2 teaspoon coarsely ground black pepper
1/4 cup melted schmaltz (chicken fat) or unsalted butter, divided
1/4 cup finely chopped shallot
2 teaspoons finely chopped garlic
1 1/2 teaspoons finely chopped fresh rosemary
2 tablespoons water
Trim turnip stems to 1/2 inch; reserve greens. Cut trimmed turnips into 3/4-inch wedges to equal 5 cups. Coarsely chop turnip greens to equal 8 loosely packed cups. (Reserve any remaining turnips and greens for another use.)
Whisk together oil, 1 tablespoon maple syrup, vinegar, Dijon, and 1/2 teaspoon salt in a large bowl. Add chopped turnip greens; massage to coat greens. Let stand at room temperature 20 minutes.
Meanwhile, toss together turnip wedges, pepper, 1/2 teaspoon salt, and 2 tablespoons schmaltz in a bowl. Arrange turnip mixture in a single layer in a 12- to 14-inch skillet. Cook over medium-high, stirring occasionally, until turnips are crisp-tender and browned, 15 to 17 minutes. Transfer to a large bowl.
Meanwhile, toss together turnip wedges, pepper, 1/2 teaspoon salt, and 2 tablespoons schmaltz in a bowl. Arrange turnip mixture in a single layer in a 12- to 14-inch skillet. Cook over medium-high, stirring occasionally, until turnips are crisp-tender and browned, 15 to 17 minutes. Transfer to a large bowl.