Turnip Salad by Bobby Williams of Harvest


5 to 6 turnips
1/4 cup olive oil
1/4 cup red wine vinegar
3 or 4 cloves of garlic
3 or 4 slices of bacon
2 Tbsp Steen's cane syrup vinegar
1/2 cup green onions, thin sliced
1 tsp salt
1 tsp pepper


  • Coat a medium roasting pan with the olive oil.
  • Place the turnips in the roasting pan. Pour the red wine vinegar over the turnips. Add whole cloves of garlic and sprinkle with salt and pepper. Layer the bacon slices on top of turnips.
  • Cover the pan with foil and bake at 350 degrees until turnips are soft, about 45 minutes to an hour.
  • Leave the turnips covered in the pan until cool. Save the bacon and liquid in the pan.
  • When cooled, cut the turnips into 1/2 inch cubes. Cut the bacon into 1/4 inch strips. Put the roasting liquid and garlic in blender or food processor and process until garlic is in small chunks.
  • Cook the bacon in medium hot saute pan. When the bacon is cooked, but still a bit soft, add the turnips and toss into the pan with bacon. Add about a teaspoon of salt and a teaspoon of pepper.
  • Continue cooking until the turnips are a bit brown on the edges, about 2 or 3 minutes. Add 1/3 cup cup of roasting liquid to mixture. Cook for about 3 to 4 minutes. You want to reduce the liquid to about half.
  • Remove from heat and mix in green onion.
  • Drizzle with 2 tablespoons of Cane syrup vinegar. Serve warm.