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Turnips with Bacon and Pickled Mustard Seeds

Turnips with Bacon and Pickled Mustard Seeds

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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

Recipe Preparation

  • 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.

Nutritional Content

Calories (kcal) 150 Fat (g) 10 Saturated Fat (g) 2.5 Cholesterol (mg) 10 Carbohydrates (g) 14 Dietary Fiber (g) 3 Total Sugars (g) 9 Protein (g) 4 Sodium (mg) 270Reviews Section

Watch the video: Pickled Mustard Seeds


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