- 3 bunches baby turnips with their tops (about 20 turnips), cut into ¼-inch-thick rounds, washed, dried, and set aside
- 3 tablespoons unsalted butter
- 2 teaspoons sugar
- Coarse salt
- Freshly ground white pepper to taste
- 2/3 cup dried Turkish apricots plumped in 1 cup hot water for 10 minutes, then thickly sliced
- 3 tablespoons coarsely chopped unsalted pistachios
- Put the turnips in a pot and add just enough water to cover by ¼ inch. Add I tablespoon of the butter and the sugar, season with salt and pepper, and bring the water to a boil over high heat. Lower the heat so the liquid is just simmering and continue to simmer until the turnips are just tender, 4 to 6 minutes.
- Add the apricots and warm them for 1 minute. Add the turnip greens, stir, and let wilt for 1 minute. Season to taste with salt and pepper. Use a slotted spoon to transfer the turnips, apricots, and greens to a large warmed serving bowl and set them aside to keep warm.
- Return the pot to the stove and bring the cooking liquid to a boil over high heat. Continue to boil until reduced by one-third to concentrate the flavors, 2 to 3 minutes. (There should be only a few tablespoons of liquid left.) Remove the pot from the heat and whisk or swirl in the remaining 2 tablespoons butter. Taste and season with salt and pepper.
- Spoon the reduction over the turnips, apricots, and greens, sprinkle with the pistachios, and serve.
- VARIATION
- Medjool dates, pitted and cut into slivers, are a sweet substitute for the apricots.