Turnips with maple syrup and mustard

When walking the markets of Lyon in February and March, you notice that amongst so many vegetables, more and more turnips show up, moving from the stalls into shopper baskets. They are immensely loved in France as part of everyday cuisine mostly baked or puréed into a mash. This is how I prefer them, especially with roast chicken.

2 tbsp mild extra virgin olive oil
3 garlic cloves, chopped
300 g small turnips, halved or cut into 4
1 tsp finely chopped parsley
1 tsp grain mustard
1 tsp maple syrup
1/2 generous tsp of butter
sea salt to taste
freshly ground pepper to taste

In a pan, pour oil, add garlic, and sauté on a small heat for 10-15 minutes until they have released aromas. Add turnips, raise the heat, and fry for a minute. Add water, place the lid on, and sauté until soft, yet with a touch of crunchiness. If needed, add more water on your way. If at one point you feel there is too much water and they are ready, raise the heat to maximum and evaporate.

Leaving the pan on medium-high heat, add parsley, mustard, syrup, butter, and salt. Mix in, tasting for salt. Serve by sprinkling over some pepper.