Any root vegetable with greens, such as beets or radishes, can be used in this buttery, caraway-spiced dish from chef Hugh Acheson. He favors petite Hakurei turnips, their skins so tender that they don't need to be peeled. Acheson roasts them to bring out their natural sweetness and serves them alongside their sautéed greens. This recipe first appeared in our December 2014 issue with the story Down Home In Georgia.
- 4 tbsp. unsalted butter
- 1 lb. small white turnips with green tops, such as Hakurei, turnips halved, greens roughly chopped
- Kosher salt, to taste
- 1⁄2 tsp. caraway seeds