Sautéed Baby Japanese Turnips
June 17, 2012
|In Recipes
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.