Radish and Turnip Saute
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Ingredients
1 bunch radish (about 12 ounces)
1 oz (2 tbsp) unsalted butter
1 tablespoon extra virgin olive oil
10 ounces young turnips (about 4 small ones), peeled and cut into 1/2-inch thick slices
2 cups chopped turnip greens
1 ½ tablespoons apple cider vinegar
Kosher salt and black pepper
To make
Saute radishes and herbs with olive oil, salt, pepper, and apple cider vinegar until perfectly crisp and tender.
Cut the greens from the radishes; chop the greens and leave. (You should make about 1 cup.) Cut the radish into quarters.Heat the butter in a large skillet over medium-high heat. Add radishes and turnips. Saute, stirring frequently, until lightly caramelized, about 7 minutes. Add the turnip greens, vinegar, 1 teaspoon salt, 1/4 teaspoon pepper, and remaining radish greens. Cook, stirring constantly, until the greens are wilted, about 1 minute. Taste and season with salt and pepper if desired. Serve immediately.
Cut the greens from the radishes; chop the greens and leave. (You should make about 1 cup.) Cut the radish into quarters.Heat the butter in a large skillet over medium-high heat. Add radishes and turnips. Saute, stirring frequently, until lightly caramelized, about 7 minutes. Add the turnip greens, vinegar, 1 teaspoon salt, 1/4 teaspoon pepper, and remaining radish greens. Cook, stirring constantly, until the greens are wilted, about 1 minute. Taste and season with salt and pepper if desired. Serve immediately.
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Author:Admin
Published: 11/20/2023 9:57 PM
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