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The world of fermentation.
Turnips are members of the brassica family, which also includes broccoli, cauliflower and cabbage. The white turnips that are commonly sold in grocery stores often have purple-hued tops. Their crunchy texture and slightly bitter, spicy flavor mellows with cooking. We cut our turnips into wedges and simmer them in apple cider. When they’re tender, we turn up the heat to allow the liquid to reduce to a glossy glaze. This is a perfect side to a pork roast or chops.
tablespoons salted butter
large shallot, finely chopped
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