2 pounds small turnips (about 2 inches long)
2 tablespoons butter
1 tablespoon lemon juice
1 1/2 teaspoons sugar
1/2 teaspoon salt
2 teaspoons sorghum
Garnish: fresh thyme sprigs
Peel turnips, and cut in half.
Place turnips in a single layer in a 12-inch heavy skillet; add water to reach halfway up turnips (about 1 1/2 cups). Add butter and next 3 ingredients. Cover and bring to a boil over high heat; reduce heat to medium-high, and cook, stirring occasionally, 10 minutes. Uncover and cook, stirring often, 8 minutes or until turnips are tender and water has evaporated. Cook, stirring often, 5 more minutes or until turnips are golden. Stir in sorghum and 3 Tbsp. water; toss turnips to coat. Serve immediately. Garnish, if desired.
*This recipe was created by Tyler Brown, chef at The Hermitage Hotel in Nashville, Tennessee. Click here to visit The Hermitage Hotel.
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