1 1/2 lbs small turnips, cut into wedges.
4 slices of Proscuitto, cut into 1/2 inch pieces.
2 Tbs. unsalted butter
1 cup Apple Cider
2 teaspoon granulated sugar
1 1/2 teaspoon Kosher Salt
1 large firm sweet apple, such as a Braeburn. Cut into slices.
2 teaspoon chopped fresh sage.
Peel the turnips and cut them into wedges.
Put the proscuitto in a large skillet and set over medium heat. Cook until crisp. Set aside.
Rinse skillet and put back on burner.
Add butter and when melted, add the turnips, apple cider, sugar and salt. Bring to a boil over high heat. Cover the pan, reduce heat from high to medium and cook at a steady boil. Shake occasionaly. When the turnips are tender but not soft, add apple slices and sage to the mixture. When the liquid has become a sticky glaze, add the proscuitto and serve.