Have you seen those baby turnips at the farmer’s market or did you get them in your CSA share and not know what to do with them? Well this is the best idea yet, adapted from my new wonderful cookbook In Praise of Veg, shown in the last photo below.
If you are like me and do not have dried juniper berries, they are easily ordered off the web. I look forward using them in other things too.
Savory Crumble of Baby Turnips with Juniper Berries
1 bunch of baby turnips
6 tablespoons of butter (divided)
2 shallots, thinly sliced
1 celery stalk, finely chopped
1 Tablespoon of dried Juniper berries, bruised
1 teaspoon coriander seeds, crushed
2 cups apple cider
1 cup vegetable stock
1 teaspoon brown sugar
1/3 cup finely grated Parmesan
1 cup sourdough bread crumbs
zest of one lemon
dill for garnish
Scrub and trim the turnips into even sizes.
Heat half the butter in a heavy-bottomed pan. Add shallot, celery, bruised juniper berries and crushed coriander seeds, and cook until soft, about three minutes.
Add the turnips, cider, and broth, with the bit of brown sugar and some salt and pepper. Bring to a slow boil and cover it with the lid slightly offset so a bit of steam can be released. Cook undisturbed for 15 minutes.
Remove the lid and cook for 10 more minutes or until the sauce is reduced and the turnips are tender.
Transfer to a baking dish. Warm up the broiler.
In a bowls mix together the breadcrumbs with the parmesan, lemon zest, and the rest of the butter (melted). Scatter this mixture over the turnips.
Broil the dish for 3-5 minutes until the top is golden.
Serve hot, scattered with a fresh dill garnish.