A good-sized pat of butter
A couple of scarlet turnips, sliced thinly
A splash of soy sauce
Finely minced parsley
Melt the butter in a medium-hot skillet. Add the turnips and sauté for a few minutes until they start to brown. Add a splash of water, stir, and cover to steam-cook the turnips until tender, about 8 minutes. You can check and stir them periodically. They should be golden-brown in places, almost caramelizing, when they are done, and in case tender all the way through. Add a splash of soy sauce directly to the pan and sprinkle on minced parsley. Serve warm, OR eat right out of the pan (just don’t let anyone catch you).
City Market/ Onion River Coop
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This recipe was most recently featured in
Boston Organics Newsletter No. 17 of 2012.