- 2 bunches hakurei turnips with greens
- 1 TBS extra virgin olive oil
- 1 TBS butter
- Salt and pepper to taste
- 1/4 cup white wine
Rinse the turnips and greens well. Cut the greens from the turnips and chop them into 2-inch pieces. Trim any straggly roots from the turnips and discard. Cut the turnips into quarters or eighths, depending on size.
In a sauté pan with a lid, heat the butter. Add the turnips, sprinkle lightly with salt and pepper, and sauté 3 to 5 minutes. Add the greens to the pan, along with any moisture still clinging to the leaves. Cover the pan and allow the greens to cook for 2 to 3 minutes, until just tender, stirring once or twice.
Add the white wine and cook until almost all the liquid is gone. Drizzle with olive oil.
This recipe is new for 2010.
Farmer Stef gave us the newest and latest “in” food, white hakurei turnips this week. How sweet they are! Very mild and delicious, you can even eat them raw. I experimented with a couple different recipes on line and found this simple one to be the best.
You can get excellent, organic extra virgin olive oil here.
You can get “clean” white wine from here.
High quality sea salt is available from here.