Ingredients
4 slices thick-cut bacon, cut crosswise into 1/2-inch pieces
2 pounds baby turnips, peeled and halved or quartered
3/4 cup low-sodium chicken broth
3 tablespoons pure maple syrup
2 tablespoons apple-cider vinegar, preferably unfiltered
1 tablespoon Dijon mustard
Coarse salt and freshly ground pepper
2 tablespoons unsalted butter
Preparation
Cook bacon in a large skillet over medium, stirring frequently, until browned and most of fat is rendered, 5 to 7 minutes. Transfer to a paper towel-lined plate.
Add turnips, broth, maple syrup, vinegar, and mustard to skillet; season with salt and pepper. Bring to a simmer. Cover, reduce heat to medium-low, and cook until turnips are knife-tender, 8 to 10 minutes.
Uncover and increase heat to medium. Add butter and cook, stirring occasionally, until sauce thickens to a glaze that evenly coats turnips, 10 to 12 minutes. Top with bacon; serve.
