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Salad Turnips in Dijon Mustard-variation
Use sweet salad hakurei turnips or radishes interchangeably in this recipe. No need to peel them.
- 1 bunch white baby turnips or radishes, rinsed, sliced in half lengthwise, with greens attached
- 1 tablespoon softened butter
- 1 teaspoon Dijon mustard
- Cracked black pepper to taste
- Toasted pecans, finely chopped
Mix mustard and butter, and place in a skillet over medium heat. Add turnips and stir well to coat. Cover turnips and reduce heat to medium low. Cook for about 3 minutes, until slightly tender but still a bit crisp. Remove from heat, sprinkle with black pepper and pecans and serve.