Schmaltzy Hakurei Turnips with Rosemary

• 2 pounds hakurei turnips with tops
• 1 tablespoon olive oil
• 1 tablespoon plus 1 teaspoon pure maple syrup, divided
• 2 teaspoons sherry vinegar
• 1 teaspoon Dijon mustard
• 1 1/2 teaspoons kosher salt, divided, plus more to taste
• 1/2 teaspoon coarsely ground black pepper
• 1/4 cup melted schmaltz (such as Fatworks) or unsalted butter, divided
• 1/4 cup finely chopped shallot
• 2 teaspoons finely chopped garlic
• 1 1/2 teaspoons finely chopped fresh rosemary
• 2 tablespoons water

Directions:

1. Trim turnip stems to 1/2 inch; reserve greens. Cut trimmed turnips into 3/4-inch wedges to equal 5 cups. Coarsely chop turnip greens to equal 8 loosely packed cups. (Reserve any remaining turnips and greens for another use.)
2. Whisk together oil, 1 tablespoon maple syrup, vinegar, Dijon, and 1/2 teaspoon salt in a large bowl. Add chopped turnip greens; massage to coat greens. Let stand at room temperature 20 minutes.

3. Meanwhile, toss together turnip wedges, pepper, 1/2 teaspoon salt, and 2 tablespoons schmaltz in a bowl. Arrange turnip mixture in a single layer in a 12- to 14-inch skillet. Cook over medium-high, stirring occasionally, until turnips are crisp-tender and browned, 15 to 17 minutes. Transfer to a large bowl.

   Meanwhile, toss together turnip wedges, pepper, 1/2 teaspoon salt, and 2 tablespoons schmaltz in a bowl. Arrange turnip mixture in a single layer in a 12- to 14-inch skillet. Cook over medium-high, stirring occasionally, until turnips are crisp-tender and browned, 15 to 17 minutes. Transfer to a large bowl.

   Serves 6

   From foodandwine.com