Recipe by Local Roots recipe contributor, Susan Streit of Crate Cooking @cratecooking
1 tablespoon extra virgin olive oil
2 garlic scapes, minced
1 bunch hakurei turnips, trimmed, sliced in half or quartered if large
(reserve greens for another use)
2 tablespoons chopped parsley
Heat olive oil in 10-inch skillet, preferably cast iron, over medium-high heat.
Add garlic scapes and cook until fragrant, about 1 to 2 minutes. Do not let
garlic scapes burn.
Add turnips to pan and season generously with salt. Cook turnips, stirring
every 2 minutes to allow them to brown on each side, until tender, about 6
to 8 minutes.
Place turnips in a serving bowl. Taste for seasoning and adjust as you see
fit. Top turnips with chopped parsley and a drizzle of olive oil, if desired.
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