Ingredients
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Instructions
Melt the butter in a very large (12-inch) skillet over medium-high heat. Add the onion and cook, stirring regularly, until richly caramelized, about 10 minutes.
In a large (10-inch) skillet over medium heat, cook the bacon, turning every once in a while, until browned and crispy, about 10 minutes. Drain on paper towels, then chop into small pieces.
Place turnips in a microwave-safe bowl, add 1 tablespoon of water and cover with plastic. Poke holes in plastic and microwave for 4 to 5 minutes at 100% until turnips are nearly tender.
Drain the turnips and add to the skillet the Sriracha and agave syrup. Cook until sauce is reduced and turnips are coated, about 2 minutes. Stir in blue cheese and parsley.
Scoop onto a serving plate and top with more parsley leaves.
More evidence of Chef Rick’s inventive culinary mastery thanks Chef
Seriously, I can almost taste these right now!! Great recipe. Can’t wait to try it, and love the out-of-the-box fun for taco Tuesday this week!
Please sign me up for Taco Tuesday
Hello Ora Beth! You can sign up on our website! Scroll down all the way to the bottom and there is a spot on the bottom right!
Thank you Rick,
I continue to enjoy your interesting recipes. I plan to try this. I do not use pork products. Alternatives?
Also, separately, looking for your inputs. We are quickly approaching the Jewish holiday of Passover. Typically we have red or white horseradish dish on the table for the fish. As I watched you make the green adobe, I was thinking of why couldn’t I make “green Horseradish”, perhaps also adding tomatillos? Thanks. Aby
This looked so good I immediately dashed cross county to our best Whole Foods. Unfortunately here in northern Virginia the key ingredient, the Japanese turnips, won’t be available for at least a month. : (( So I suppose I’ll have to go an purchase some patience !