Oxbow Farm & Conservation Center

Sautéed Baby Japanese Turnips

I made this the other night and it was so simple and satisfying. These wee baby turnips are perfect sautéed with their greens.


  • 1 bunch Japanese turnips
  • 1-2 garlic cloves, sliced thin
  • 2 T peanut or olive oil
  • 1/4 C white wine or water
  • coarse salt & freshly ground pepper, to taste
  • Aleppo pepper (optional)

  • Trim the greens from the roots, leaving ½” of the stem and trim the root tails. Trim the stems from the leaves, discard stems (or save and use for stock), coarsely chop leaves.

  • Heat a sauté pan over med-high heat. Add oil and turnip roots, toss and cook for 3-5 minutes. Pour in white wine or water and add the greens, sprinkle with a heavy pinch of salt, cover and steam for another 3-5 minutes until the greens are wilted. Toss again and season with salt & pepper to taste and finish with a sprinkling of Aleppo pepper.