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Baby Turnip Confit

Fresh baby turnips have none of the sharp, bitter bite found in big ones. Look for Tokyo or harukei turnips. From: bonappetit.com SERVES 4

10 sprigs fresh thyme
12 garlic cloves, smashed
4 bay leaves
3 cups duck fat or olive oil
3 pounds baby turnips with greens, greens reserved, thick stems removed
2 teaspoons kosher salt, plus more
Freshly ground black pepper
2 teaspoons fresh lemon juice
2 tablespoons chopped fresh chives

Heat thyme, garlic, bay leaves, and duck fat in a medium saucepan over medium-high heat, reduce heat to medium, and cook gently 15 minutes.

Toss turnips with 2 tsp. salt in a medium bowl. Add turnips to duck fat, increase heat to medium-high, and cook until turnips are tender, 20–25 minutes. Using a slotted spoon, transfer turnips to a platter; season with salt and pepper.

Strain duck fat through a fine-mesh sieve into a large heatproof jar or airtight container.

Heat 2 Tbsp. duck fat in a skillet over medium-high heat (reserve remaining duck fat for another use; let cool, then cover and chill). Add turnip greens; season with salt and pepper and cook, tossing often, until wilted and tender, about 5 minutes. Add turnips and toss to coat. Serve drizzled with lemon juice and topped with chives.

Top Tips for Veggie Confits:

1. Infuse fat: Combine aromatics and fat in a saucepan. Bring to a simmer, reduce heat to medium; cook gently for 15 minutes.

2. Confit: Add vegetables to the pan. Simmer until tender, 20–25 minutes for larger vegetables, less for little ones. Drain before serving. Strain and reuse the fat for up to two more batches.