10 December 2008

turnips and tops

get whole turnips, greens and all.
Peel roots if older (bigger) or leave young peel on.
Cut up roots. Sautee in olive oil until they start to brown.
While they are cooking, smash a little garlic and add that in
Also, chop up the greens and add those in.
Add a glass of white wine to the pan, cover, and simmer 15-30 minutes until greens and roots are tender.
Finish by stirring in a pat of butter (or duck fat) and a squeeze of lemon.
Eat.

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