Turnips with Bacon and Pickled Mustard Seeds
A sophisticated side dish featuring tender baby turnips tossed with crispy bacon and a flavorful vinaigrette made with pickled mustard seeds. The combination of sharp mustard, sweet vinegar, and savory bacon complements the mild turnips perfectly.
Ingredients
- •¼ cup sugar
- •¼ cup white balsamic vinegar or white wine vinegar
- •¼ cup yellow mustard seeds
- •1 tablespoon vegetable oil
- •¼ pound thick-cut bacon
- •1 tablespoon whole grain mustard
- •2 pounds baby turnips
- •to taste Kosher salt
- •to taste freshly ground pepper
Cooking Instructions
- 1.
Bring sugar, vinegar, and 1/4 cup water to a boil in a small saucepan. Remove from heat and stir in mustard seeds. Let stand at least 4 hours, or cover and chill up to 12 hours.
240 min
- 2.
Heat oil in a large skillet over medium heat; add bacon and cook, stirring occasionally, until brown and crisp, 8-10 minutes. Use a slotted spoon to transfer bacon to a small bowl and stir in pickled mustard seeds and whole grain mustard; set vinaigrette aside.
10 min
- 3.
Meanwhile, cook turnips in a large pot of boiling salted water until tender, about 3 minutes. Drain and pat turnips dry.
3 min
- 4.
Heat a large skillet over medium-high heat. Add turnips and vinaigrette and cook, tossing, until warmed through, about 2 minutes; season with salt and pepper.
2 min
