Here’s a dish I cooked up a few years back that is one of my favorite ways to prepare the roots of the turnip. I got to thinking I loved potatos done this way, and tried it with turnips.
Skillet Fried Scalloped Turnips.
1/2 lb. bacon chopped, fried, drained, and fryings reserved.
3 lbs. medium Purple Top White Globe turnips, peeled and sliced 1/4" thick.
2 to 3 medium yellow onions peeled and coarsely chopped.
2 to 3 cloves of garlic diced
1 carton sour cream
Saut� the scalloped turnips for a minute or two in a medium hot iron skillet of the bacon fryings. Season liberally with fresh ground peppercorns. Add the onions, and garlic, and turn frequently with a spatula to prevent sticking to the skillet and avoid breaking them up.
Water or chicken broth may be added as needed. When the turnips and onions begin to brown reduce the heat, cover, and smother the veggies until tender. Add the fried bacon, stir, and allow the flavors to meld for a few minutes at a lowered heat. When al dente turn off the heat, adjust salt, if needed with Tony Chachere’s or similar seasoning. Add sour cream as desired, and serve. You’ll want some cornbread, I’m sure. This is good with most any meat dish and has converted several people I’ve served it to into turnip lovers.