Glazed Poppy Seed Turnips

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon honey 
• 0.8 teaspoon kosher salt 
• 1 tablespoon olive oil 
• 1 tablespoon poppy seeds 
• 4 teaspoons red wine vinegar 
• 2 pounds turnip peeled cut into 1-inch wedges
• 2 tablespoons butter unsalted cut into small pieces ()
• 1 cup water 

Equipment

• bowl
• whisk
• pot
• dutch oven

Directions

1. Arrange turnips in a single layer in a 5-quart Dutch oven or a large, heavy-bottomed pot. Dot butter over top, add water, and bring to a boil over high heat. Reduce heat to medium and simmer uncovered, stirring rarely, until all the water has evaporated, about 20 minutes.Meanwhile, combine vinegar, honey, poppy seeds, salt, and pepper in a small, nonreactive bowl. While constantly whisking, add oil in a thin stream until fully incorporated; set aside.Increase heat to high and cook turnips, stirring rarely, until fork tender and browned (they should be cooked through but still retain their shape), about 5 minutes.
2. Remove from heat, add vinaigrette to the pot, stir to combine, taste, and add more salt and freshly ground black pepper as desired.