One for Cat. This is another recipe from cool green leaves and red hot peppers by Christine McFadden and Michael Michaud.
4 turnips, peeled & quartered, or more whole little ones, unpeeled
1 tbsp butter
1/2 tsp corriander seeds
1 tbsp sugar
1 small orange (grated zest and juice)
3 tbsp stock
1 tbsp fresh coriander or parsley
Boil the turnips for around 5 minutes until tender, then drain. Melt the butter in a frying pan and sprinkle in the coriander seeds. Add the turnips to the foaming butter. Sprinkle on the sugar and orange zest. Turn up the heat to colour the turnips at the edges.
Pour in the stock and orange juice. Simmer for a few minutes until the liquid is reduced and syrupy. Season to taste, then sprinkle with the fresh herbs.
The sweet oranginess really sets of the slightly bitter turnips. Great with roasts and leafy greens.