Turnips with their Greens

This simple side dish pairs the turnip roots and tops together. Remember that the smaller, white Harkurei turnips we get in shares are much milder and tender than purple top turnips. You won’t need to cook them as long. If you are making these while you roast a chicken, use the drippings instead of the broth and butter.

Ingredients

• 1 bunch turnips, cleaned, with greens roughly chopped, small roots cut into quarters, larger roots diced
  1-2 cloves garlic
  1/4 cup broth
  Drizzle of oil
  1 tablespoon butter
  Splash of soy sauce

Saute turnips in a pan over medium high heat for about 4 minutes, stirring occasionally. Add greens, garlic, butter and broth and continue cooking until greens are wilted and turnips are tender. Add soy sauce to taste.

Submitted by Sara Jones, Tucson CSA