Stove-top Turnips
For this recipe I prefer the turnips that are sold early in the year, when the turnips are small, with their greens still attached.
Winter turnips will still work! For those, you won’t have the leafy tops and you’ll need to peel away the leathery skin and any flesh that has gotten woody near the peel.
INGREDIENTS:
1 bunch of turnips, about 1lbs
2 garlic cloves, peeled
Extra-virgin olive oil
1/4 cup of water
Salt
Pepper
Skillet with a lid
Add a nice glug of olive oil in a skillet and heat over medium heat.
Smash the garlic and add to the skillet and cook slowly until golden brown but not burned.
Cut the turnips in half. Keep a couple of the green top trimmings for later. If using winter turnips, cut them into chunks or wedges. Add them to the skillet, crowding the pan. season with salt and twists of pepper.
Increase heat to medium-high and add 1/4 cup water and close the lid immediately. Steam turnips until tender, adding more water if needed, for about 10 minutes. Check readiness with a fork, when the fork is able to pierce the turnip, they are ready.
Put the turnips into a bowl, and scrape the garlic on the top if you like the garlic bits.
Add the greens to the skillet until the leaves are slightly wilted.
Enjoy warm! You can add zhoug sauce for some spice.
If I’m feeling a bit overstimulated I leave out the garlic and use salt only or swap out the garlic for fennel or cumin. Great side dish for kitchari, or main dish that stands on its own!
