Name: Turnips with Bacon and Pickled Mustard Seeds
Yield: Makes 8 servings
Ingredients: 1/4 cup sugar; 1/4 cup white balsamic vinegar or white wine vinegar; 1/4 cup yellow mustard seeds; 1 tablespoon vegetable oil; 1/4 pound thick-cut bacon, cut crosswise 1/4" thick; 1 tablespoon whole grain mustard; 2 pounds baby turnips, trimmed, halved or quartered if large; Kosher salt, freshly ground pepper

Image may contain Plant Vegetable Bean Food Produce and Lentil

Turnips with Bacon and Pickled Mustard SeedsGentl & Hyers

Diminutive and sweet hakurei turnips are in season and perfect for this dish; find them at farmers' markets.

Recipe information

Yield
Makes 8 servings

Ingredients

1/4 cup sugar

1/4 cup white balsamic vinegar or white wine vinegar

1/4 cup yellow mustard seeds

1 tablespoon vegetable oil

1/4 pound thick-cut bacon, cut crosswise 1/4" thick

1 tablespoon whole grain mustard

2 pounds baby turnips, trimmed, halved or quartered if large

Kosher salt, freshly ground pepper

Preparation

Step 1
Bring sugar, vinegar, and 1/4 cup water to a boil in a small saucepan. Remove from heat and stir in mustard seeds. Let stand at least 4 hours, or cover and chill up to 12 hours.
Step 2
Heat oil in a large skillet over medium heat; add bacon and cook, stirring occasionally, until brown and crisp, 8–10 minutes. Use a slotted spoon to transfer bacon to a small bowl and stir in pickled mustard seeds and whole grain mustard; set vinaigrette aside.
Step 3
Meanwhile, cook turnips in a large pot of boiling salted water until tender, about 3 minutes. Drain and pat turnips dry.
Step 4
Heat a large skillet over medium-high heat. Add turnips and vinaigrette and cook, tossing, until warmed through, about 2 minutes; season with salt and pepper.