Pan-Fried Japanese Turnips
A delicious way to use the whole turnip, from leaf to root!
Servings 4 side portions
Equipment
- Skillet
- Medium pot
- Bowl of ice water
Ingredients
- 1 bunch Japanese turnips, washed and dried (about 1 lb)
- 2 Tbsp olive oil
- 1 large garlic clove, minced
- salt and pepper, to taste
- extra olive oil, for drizzling over the finished dish
Instructions
- Bring a medium pot of water to boil.
- Cut off the stems/leaves from the turnips, and put turnips to the side. Roughly chop the stems and leaves and add to the boiling water for 2 minutes. Remove them and place them in a bowl of ice water for 1 minute to shock them (aka stop them from continuing to cook). Remove them from the ice water and set aside.
- Heat the olive oil in a medium skillet over medium high heat.
- Cut each turnip in half and add to the skillet. Cook for 6-7 minutes, until the turnips start to brown. Add in the garlic and turnip greens, and cook for another 3-5 minutes. Season with salt and pepper to taste, drizzle over a little extra olive oil, and enjoy!