What do you mean you don’t like turnips? The farmer’s markets are flooding with them! How can you even walk by the produce aisle without noticing those gorgeous two-tone purple and white bulbs?!?!
My dad would fry turnips for me as a kid. And if it weren’t for him, I probably wouldn’t be a turnip zealot today. They are not exactly a California staple. But, they are good.
I make a turnip-ginger foam at work and it’s my absolute favorite thing to prep. In fact, I take pride in it and look forward to the chef sampling my concoction before service. We also make a turnip foie fat purée that is silky smooth delicious.
The combo of bacon and turnip is like comfort food divine. And with scallions? Oh my God…
- 3 medium size turnips, peeled & sliced 1/2-inch thick
- 3 thick cut bacon slices, brunoised
- 4 scallion greens, chiffonaded on the bias
- Salt & Pepper
If you have a 3-inch diameter mold, punch the turnip slices out so they are symmetrical in size. If not, don't worry, they will still look and taste delicious.
In a non-stick skillet on medium high heat, cook the bacon. When they start to turn brown, carefully remove with a slotted spoon and drain on a plate lined with a paper towel. Reserve the fat.
In the same pan, with the same bacon fat, fry the turnips on medium heat. Do not fry on high heat or the turnips will burn. Cook for 1 minute on each side until tender. Season with salt and pepper. Remove to a plate lined with paper towels. Garnish with a sprinkle of bacon bits and scallions.