Turnips with Bacon and Pickled Mustard Seeds
Diminutive and sweet Hakurei turnips are in season and perfect for this dish; find them at farmers’ markets.
- ¼ cup white balsamic vinegar or white wine vinegar
- ¼ cup yellow mustard seeds
- 1 tablespoon vegetable oil
- ¼ pound thick-cut bacon, cut crosswise ¼” thick
- 1 tablespoon whole grain mustard
- 2 pounds baby turnips, trimmed, halved or quartered if large
- Kosher salt and freshly ground black pepper
Bring sugar, vinegar, and ¼ cup water to a boil in a small saucepan. Remove from heat and stir in mustard seeds. Let stand at least 4 hours, or cover and chill up to 12 hours.
Heat oil in a large skillet over medium heat; add bacon and cook, stirring occasionally, until brown and crisp, 8–10 minutes. Using a slotted spoon, transfer bacon to a small bowl and stir in pickled mustard seeds and whole grain mustard; set vinaigrette aside.
Meanwhile, cook turnips in a large pot of boiling salted water until tender, about 3 minutes. Drain and pat turnips dry.
Heat a large skillet over medium-high heat. Add turnips and vinaigrette and cook, tossing, until warmed through, about 2 minutes; season with salt and pepper.