2 bu hakuri turnips
1/2 lb butter
1 shallot, sliced thinly
2 hefty pinches salt
1 bu thyme, tied into a bundle
2 C white wine
1 C water
2 T honey
2 T chopped parsley or other gentle herbs


  1. Clean the turnips, saving their greens for later, and cut into quarters
  2. In a large pot melt the butter and sweat the shallots with the salt and thyme until translucent
  3. Add the wine and water and turnips and bring to just under a boil
  4. Turn the heat off and let carry over in the warm liquid until half cooked– the outside should be tender but with a good bite in the center
  5. Remove the turnips from the liquid and return the liquid to a boil
  6. Allow to boil until it tastes very flavorful and has a slightly viscous texture
  7. Add the honey
  8. Taste and adjust the seasoning
  9. Pour the liquid over the turnips and serve with the chopped herbs