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RECIPE Japanese Turnips Sauteed with Garlic & Olive Oil.
Serves 2

We can only find these great little Japanese Turnips at our weekly Farmers Market. They alone are worth the vsit, though we always seem to come home with our arms filled.


1 or 2 bunches of small Japanese Turnips
their leaves retained2 TB of Olive Oil2 Garlic cloves slicedSalt & frsh Black Pepper
A pinch of Red Pepper Flakes


1. Thoroughly wash & scrub clean the Turnips. Carefully wash away any sand or grit on the leaves.
2. Snip the Turnips leaving about an inch of the stem atached & cut the leaves into
2 inch pieces. Place the Turnips & the Leaves in seperate bowls.
3, In a soup or pasta pot add the Turnips & enough water to cover. Parboil for ab

out 4 minutes or until the point of a knife can easily penetrate them.
4. Remove & drain them in cold water.
Place them in a bowl.
5. Heat a deep sided pan to medium, add
1 TB of Olive Oil, 1 sliced Garlic clove & a pinch of the Red Pepper Flakes.
6. When the Garlic has lightly browned, add the dampened leaves
& saute until wilted & tender.
if they begin to look dry add a few ounces of water & saute for another minute.
Remove to a bowl.
7. Add the other 1 TB of Olive Oil & the remaining Garlic to the same heated pan.
When the Garlic has lightly browned, add the Turnips
& saute them tossing occasionally until they are tender.
Return the leaves to the pan & toss it all together.
Adding a splash of Olive Oil to the finished dish is suggested.

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