"I love turnips. You can mash them, you can grate them, you can sauté them... they are so tasty and pretty. At Bacchanalia we serve them caramelized. People always tell us, 'I don't like turnips, can I have French fries instead?' We like to send out the turnips on the side, just to see what people think... and always the turnips are devoured, the lowly French fries neglected. I haven't seen anyone not fall in love with these."

Ingredients: (Serves 6-8 as a side dish)

2 tablespoons clarified butter

4 pounds medium turnips, peeled and cut in quarters

2 pounds apples, peeled and diced

1 teaspoon maple syrup

1 teaspoon sugar

1/2 cup chicken stock

1/4 cup veal stock

2 teaspoons unsalted butter

Salt and pepper to taste

Heat clarified butter in a sauté pan until smoking hot. Add the turnips and apples and cook until brown, tossing to brown on all sides. Deglaze pan with maple syrup and sprinkle with sugar. Add the stocks and simmer 5 more minutes. Cover and let steam. Reheat to serve and swirl in butter, then season with salt and pepper.