Cider Turnips

• 2 tablespoons canola oil
• 12 to 16 Tokyo White turnips (each the size of a golf ball), halved lengthwise, keeping a few leaves intact and reserving the remaining leaves
• Sea salt and pepper
• 1 tablespoon unsalted butter
• 2 tablespoons maple syrup
• 1 tablespoon cider vinegar
• 1 fresh sage leaf, torn

1. Heat the oil in a saute pan over medium-high heat.
2. Sprinkle the turnips with the salt and pepper and cook, tossing them so they dont burn, for 4 to 5 minutes, or until light brown.
3. Add the butter, maple syrup, vinegar, and sage leaf and reduce for 2 to 3 minutes, or until shiny.
4. Toss in a few of the reserved turnip leaves.
5. Transfer to a serving dish.
6. Finish with a pinch of sea salt on the sheen of the syrup.

canola oil, remaining leaves, salt, unsalted butter, maple syrup, cider vinegar, sage leaf

Taken from www.epicurious.com/recipes/food/views/cider-turnips-388888 (may not work)