1 tbsp butter2-3 scarlet turnips, sliced thinly1 tsp soy sauce, or Bragg’s Liquid Aminos
Finely minced parsley
Melt your butter in a skillet over medium-high heat. Add the turnip slices and sauté for a few minutes until they start to brown. Add a splash of water or broth, stir, and cover to steam-cook the turnips until tender, about 8 minutes. Check and stir them periodically. They should be golden-brown in places, almost caramelizing, when they are done, and tender all the way through. Add your soy sauce directly to the pan and sprinkle on your parsley. Eat!
Slightly modified from the blog of Burlington VT’s hometown grocer, City Market
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This recipe was most recently featured in
Boston Organics Newsletter No. 44 of 2012.