I have to admit, this blog no longer represents things I made today.
I’m about a week or two behind on most posts these days. I know, gasp. But it’s not for lack of delicious things happeneing in our kitchen.
I know these braised salad turnips aren’t going to make food blog news (they are turnips afterall), but that’s not fair. They’re a perfect spring vegetable that make a ever-so-simple side dish. When I recieved these in our CSA last week, my vision was clear. Butter plus turnips.
So I sliced them thick, chopped up their greens, and threw them in a pan to saute.
And they came out looking like this. Perfectly braised, still slightly crunchy. A dash of salt and a splash of vinegar was all the accoutrements this dish needed.
Braised Salad Turnips
Author: Vicky Cassidy
Recipe type: Side Dish
Prep time:
Cook time:
Total time:
Serves: 2-4
Ingredients
- 1 lb salad turnips, cleaned and cut into 1 inch thick wedges, and greens chopped
- 2 tablespoons butter
- salt
- splash of white wine vinegar
Instructions
- Melt butter in a heavy saucepan. Add turnips and cook until nicely browned on all sides.
- Stir in greens and let wilt for a minute or two.
- Add a dash or salt and a splash of vinegar.
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