Ingredients

• 20 Baby Hakurei turnips cleaned, dried, skewered & stems removed
• 1/2 cup beets, roasted & peeled & pureed with water below
• 1/2 cup water
• 2 cups cane sugar
• 1 juiced lemon
• 1/2 cup honey or sorghum
• 2 tablespoons butter
• 1/2 cup almond butter
• 1/4 scraped vanilla bean
• 1/2 tsp cinnamon
• 1 tablespoon of good salt (to taste)
• 1 pinch chipotle (to taste)
• Heavy cream (optional for making caramel sauce)
• Ice and water for chilling caramel
• Parchment (oil or spray release for parchment)

Heat pan on high heat until medium hot. Add 1/3 to 1/2 cup of the sugar and carefully stir. Add lemon juice.

As sugar melts continue to stir, adjust pan, heat and add more sugar. If sides begin to caramelize, brush sides with water to prevent crystallization or burning. Continue to add sugar in small amounts until liquefied.

Carefully add beet puree and stir until incorporated. Add butter and heat to 280 degrees while stirring and brushing sides as needed. Remove from heat and add almond butter, vanilla bean and cinnamon and stir with whisk until incorporated.

Chill with ice water bath and stir to equalize temperature. Dip turnips in caramel mixture and coat evenly. Remove, twirl and place on oiled parchment or non-stick surface. Sprinkle with Chipotle salt to taste.

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