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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.

INGREDIENTS

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

METHOD

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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