I found the gorgeous little white turnips at one of our great Farmers' Markets a couple days ago. I cooked almost one bunch of them with a beef roast, but still had lots left, and both bunches of their greens. The yellow leaves and stems went out for the bunnies and deer, the rest were washed well, then drained and dried a bit, with paper towels.
First slice-chop the scrubbed turnips into a big non-stick frying pan with 2T butter, black pepper and some garlic salt. Sauté these 5 minutes or so, covered. Add the bottom, sliced onion part, of a couple of big (purple!) green onions, stir and sauté a couple more minutes. Next, put in the chopped green onion tops along with the turnip greens.
Add 2/3c of chicken bone broth and a nice splash of wine vinegar, then cover the pan and let everything steam about 7 minutes, or longer, until the greens have wilted and are tender.
These and a pan-seared Orange Roughy fillet will be 'what's for dinner' tonight. . 😋 . .Lin
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