“The sweetness of the pears plays of the slight bitterness of the turnip. Lemon juice and walnuts work together to add the finishing touches that make this dish great."
|4||turnips (approx. 1 lb)|
|3||pears (Seckle or Bosc recommended)|
|1 T||butter (unsalted)|
|1||shallot (peeled and thinly sliced)|
|2⁄3 c||walnut (halves)|
|salt and pepper (to taste)|
|parsley (chopped, for garnish)|
1.Cut the turnips in half, lengthwise. From there, slice the turnips into slices that are about ¼ inch thick. Some people choose to peel the turnips, but many of the nutrients are found right under the skin… the choice is up to you!
2. Cut the pears in half. Remove the center and slice them in ¼ inch pieces.
3. Take a large skillet and heat over medium heat. Once hot, add the butter. Melt the butter, than add the turnips. Sauté until golden brown and until they are crispy, yet still tender. This will likely take 5-9 minutes.
4. Once the turnips are ready, add the shallot and the pears. Toss over medium heat for 3-4 minutes, tossing frequently. Add the walnuts and continue cooking for another 2-4 minutes, until they are heated through.
5. Remove from heat and immediately season with salt and pepper. Squeeze the lemon over the dish, and garnish with parsley. Serve right away and enjoy!