For this recipe, use young, small turnips, like hakurei, which are tender and don’t need peeling.
Ingredients
- 6-8 small turnips, with greens
- 2 tablespoons extra virgin olive oil
- 1 cup vegetable stock
- Juice of one lemon
- ¼ teaspoon salt
- Freshly ground pepper
About this recipe
Serves 4 -6 Farmers markets and farm stands often sell turnips with their greens.
Instructions
Trim turnips, leaving a half inch of green on top, and peel them unless they are very young. Rinse greens well in cold water and chop coarsely. Cut turnips in quarters. Heat olive oil in a skillet over medium heat. Add turnips and cook, turning frequently, until golden. Add stock, lemon juice, salt and pepper. Bring to a boil, then reduce heat and cover pan. Simmer for 3-4 minutes until tender. Add greens, increase heat and cook for 5-6 minutes, stirring occasionally. Taste for seasoning.
