Equipment
Ingredients
Vegetables
- 500 g turnips, peeled and sliced 3-4mm thick
Fats & Seasoning
- 15 ml neutral oil
- 30 g unsalted butter, cubed
- kosher salt
- black pepper
- 2 fresh thyme
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 124 kcal
- Protein
- 1 g
- Carbohydrates
- 8 g
- Fat
- 10 g
- Fiber
- 2 g
- Sugar
- 5 g
- Sodium
- 376 mg
- Saturated Fat
- 4 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 16 mg
- Potassium
- 250 mg
- Calcium
- 45 mg
- Iron
- 0.6 mg
- Magnesium
- 16 mg
- Phosphorus
- 37 mg
- Zinc
- 0.4 mg
- Vitamin A
- 54 mcg
- Vitamin C
- 28 mg
- Vitamin E
- 0.2 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.05 mg
- Riboflavin
- 0.05 mg
- Niacin
- 0.5 mg
- Folate
- 19 mcg
- Water
- 117 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Wash, peel, and slice the turnips into uniform coins approximately 3-4mm thick. Pat them dry with a paper towel to ensure proper browning.
Heat the neutral oil in a large skillet over medium-high heat (approx 190°C/375°F) until shimmering but not smoking.
Add the turnip slices to the pan in a single layer. You may need to cook in two batches to avoid overcrowding. Sauté for 3-4 minutes per side without moving them initially, until they develop a rich golden-brown crust.
Reduce heat to medium. Add the butter (and thyme sprigs if using). As the butter melts and foams, toss the turnips to coat evenly. Continue cooking for 1-2 minutes until the butter smells nutty and the turnips are fully tender.
Remove from heat. Season generously with kosher salt and freshly cracked black pepper. Serve immediately.
Chef's Notes
- Select smaller, younger turnips (like Japanese turnips or small purple-tops) for a sweeter flavor and less fibrous texture.
- If using larger, older turnips, you may need to blanch them in boiling water for 2 minutes before sautéing to remove bitterness.
- The transition from golden butter to burnt butter happens quickly; keep the turnips moving once the butter is added.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Reheat in a hot skillet for 2-3 minutes to restore texture.
Troubleshooting
Turnips are soggy or steaming instead of browning
Cause: The pan was overcrowded or the heat was too low
Fix: Remove half the turnips, increase heat, and brown in separate batches
Prevention: Cook in batches ensuring a single layer; ensure oil is shimmering before adding vegetable
Cultural Context
Turnips have been a dietary staple in European winter cooking for centuries, often predating the potato. This simple sauté highlights the vegetable's natural sugars, a technique common in French home cooking to make root vegetables more palatable and elegant.
