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Radish and Turnip Saute

Photo: Jennifer Causey   

Hands-on time 15 mins
Total time 15 mins
Yield

Serves: 4

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.