Caramelized Turnips With Capers, Lemon and Parsley

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http://dinersjournal.blogs.nytimes.com/2011/11/15/can-you-suggest-some-easy-side-dishes-that-will-break-up-the-monotony/?smid=fb-nytimes&WT.mc_id=OP-E-FB-SM-LIN-TFO-111711-NYT-NA&WT.mc_ev=click

THE TURNIPS Turnips are a wonderful and often overlooked root vegetable. Lightly browned or caramelized (this concentrates their sweetness), they are even better. Daikon radish is a perfectly acceptable substitute (Chinese turnip cake is made with daikon, after all), and is easier to peel than a pile of small turnips. The technique works for larger turnips, too, or for rutabagas or kohlrabi.

Caramelized Turnips With Capers, Lemon and Parsley

Time: 20 minutes

3 pounds small turnips or daikon radish

3 tablespoons olive oil

Salt and pepper

2 small garlic cloves, finely chopped

1 tablespoon capers, rinsed and roughly chopped

Zest of 1/2 lemon

3 tablespoons flat-leaf parsley, roughly chopped

Juice of 1/2 lemon, or to taste.

1. Peel turnips, halve lengthwise and slice into half-moons 1/4-inch thick.

2. Heat olive oil in a large cast-iron skillet over medium-high heat. Working in batches if needed, add turnips. Sauté, turning often and lowering the heat if necessary, until nicely browned and cooked through, about 8 to 10 minutes.

3. Season with salt and pepper, then transfer to an oven-proof serving dish. If not serving immediately, leave at room temperature for 2 to 3 hours, or refrigerate and bring to room temperature, before reheating in a 400-degree oven for 10 minutes. 

4. To serve, mix garlic, capers, lemon zest and parsley; sprinkle over turnips. Drizzle with lemon juice. 

Yield: 8 to 10 servings.