Caramelized Turnips with Capers, Lemon and Parsley

Serves 4

• 3 lb turnips, washed
• 3 tbls extra virgin olive oil
• salt
• 2 small garlic cloves, chopped
• 1 tbls capers, rinsed and chopped
• zest of 1/2 lemon
• 3 tbls parsley, chopped
• juice of 1/2 lemon

Halve the turnips lengthwise and slice into half-moons 1/4" thick. Heat olive oil in a large cast iron skillet over medium-high heat. Working in batches, if needed, add turnips so they are in a single layer in the pan with no overlapping. Saute, turning often until nicely browned and cooked through, about 8-9 minutes. 

Season with salt, then transfer to a serving dish. Mix garlic, capers, lemon zest and parsley; sprinkle over turnips and drizzle with lemon juice.