Lemon Poppy Seed Turnips

I had never eaten a turnip before, but these lemon poppy seed turnips are so melt in your mouth delicious that I can't believe I had waited so long.

The turnips are slightly sweet, with a wonderful brightness added by the lemon. They are smooth and almost creamy with a perfect crust from the poppy seed breadcrumbs.

3 Tablespoons unsalted butter
1 pound turnips, peeled and cut into 1 inch wedges
1 1/2 cups water
Juice of one lemon
1/2 teaspoon salt

Melt the butter in a 10 inch cast iron skillet. Add the turnip wedges and toss in butter until browned slightly. Pour in the water, lemon juice, and salt. Bring to a boil and then simmer, covered, for 30 minutes. Remove the cover, stir the turnips, and continue to simmer briskly until all of the liquid has evaporated. The turnips should be glazed and tender, but still retain their shape.

While the turnips are simmering, prepare the poppy seed breadcrumbs as follows:

2 Tablespoons extra virgin olive oil
1 garlic clove, minced
1/2 cup fine bread crumbs
1 Tablespoon poppy seeds
Sea salt (to taste)

Heat the olive oil in a small sauté pan and then cook the garlic until golden, about one minute. Add the bread crumbs, poppy seeds, and salt and stir until the bread crumbs are well coated with oil. Cook until golden, about 4-5 minutes. Set aside and let cool until ready to serve the turnips.

Just before serving, sprinkle the breadcrumbs on top of the turnips.

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