Radish and Turnip Saute

Radish Turnip SauteRecipe

Photo: Jennifer Causey   

Sauté radishes and greens with olive oil, salt, pepper, and cider vinegar until they're perfectly crisp-tender.

Serves: 4


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1 bunch radishes (about 12 oz.)
1 ounce (2 Tbsp.) unsalted butter
1 tablespoon extra-virgin olive oil
10 ounce young turnips (about 4 small), peeled and cut into 1/2-inch pieces
2 cups chopped turnip greens
1 1/2 tablespoons cider vinegar
Kosher salt and black pepper


Hands-on: 15 Minutes
Total: 15 Minutes

1. Trim greens from radishes; chop greens and reserve. (You should have about 1 cup.) Cut radishes into quarters.

2. Heat butter and oil in a large skillet over medium-high heat. Add radishes and turnips. Sauté, stirring often, until lightly caramelized, about 7 minutes. Stir in turnip greens, vinegar, 1 teaspoon salt, 1/4 teaspoon pepper and reserved radish greens. Cook, stirring constantly, until greens are wilted, about 1 minute. Taste and season with additional salt and pepper, if desired. Serve immediately.

Created date

April 2016

Nutritional Information

Calories 127
Fat 10 g
Satfat 4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2 g
Carbohydrate 10 g
Fiber 4 g
Cholesterol 15 mg
Iron 1 mg
Sodium 333 mg
Calcium 98 mg