By Jen Langdon

Crisp and flavorful, spring turnips are a delicious early-season treat. Much different from the heftier turnips you'll see in the fall, these small, tender beauties are great for fresh eating, sautéing and quick braises. This braise comes together in about 15 minutes, an elegant side dish that seems fancy, but your secret is safe with us.

INGREDIENTS
2 bunches spring turnips
1 Tbsp olive oil
1 cup stock (any variety)
1 Tbsp butter
1 Tbsp honey
1 Tbsp MadHouse Vinegar (dark malt, ACV, spicebush or coffee vinegar work well)
Carriage House Farm smoked ramp salt
Freshly ground black pepper

DIRECTIONS
Separate turnip roots from greens. Scrub and trim roots, slice each turnip in half. Thoroughly wash greens.

Heat oil in a large skillet over medium-high heat. Add turnips cut-side down. Cook until turnips are golden brown, 3-5 minutes. Add stock, butter, honey, and vinegar, swirl to combine. Cook an additional 3-5 minutes, until turnips are crisp-tender and sauce thickens.

Add greens to skillet, cover and cook until wilted, 2-3 minutes. Stir to combine greens with sauce. Season with smoked ramp salt and freshly ground black pepper to taste. Serve hot or at room temperature.