1½ lb small purple-top or white turnips (about 9 small)
4 slices bacon, cut into 1/2-inch pieces
2 tbsp unsalted butter
1 c apple cider
2 tsp granulated sugar
Kosher salt and freshly ground black pepper
1 large firm, sweet apple such as Pink Lady or Braeburn
2 tsp chopped fresh sage
Peel the turnips and cut them in half lengthwise. Cut each half into wedges 1 inch thick at the widest point. Note: If you’re using baby turnips, no need to peel them.
Put the bacon pieces in a large skillet and set over medium heat. Cook, flipping occasionally, until crisp, about 8 minutes. Transfer to a plate lined with paper towels.
Pour off the bacon fat from the pan and set the pan back on the burner. Add the butter and, when it’s melted, add the turnips, apple cider, sugar, and 1½ teaspoon of salt. Bring to a boil over high heat. Cover the pan with the lid slightly askew, reduce the heat to medium high, and cook at a steady boil; remove lid and stir occasionally, until the turnips are just tender but not soft (a pairing knife should enter a turnip with just a little resistance), about 8 to 10 minutes.
Peel the apple and cut it into ½-inch slices while turnips are cooking.
Uncover the pan, add the sliced apples and sage, and continue to boil, stirring occasionally, until the liquid has reduced to a sticky glaze, 2 to 3 minutes. The turnips should be soft and the apples should be crisp-tender. (If not, add a few tablespoons of water and continue to cook for another 1 to 2 minutes.)
Top with crumbled bacon and season to taste with salt and black pepper.