10-12 small to medium salad turnips, cut in half
3 fresh thyme sprigs
2 tablespoons butter
1 tablespoon honey
1/2 teaspoon kosher salt
fresh greens and lemon, optional
Melt the butter in a large sauté pan over medium-high heat. Add the thyme springs to the pan and cook until the butter is just starting to brown and smell nutty. Add the turnips to the pan and toss or stir to coat with the butter. Drizzle the honey over the top of the turnips and toss to combine. Sprinkle in the salt. Cook the turnips, tossing or stirring frequently, until they are golden brown, sweet and lightly glazed. Move the turnips to a bowl and scrape any leftover butter, honey and thyme into the bowl. Serve immediately while hot, or allow to cool and toss with fresh greens and a squeeze of fresh lemon juice.