Yoshi’S Japanese Turnips

1. 1

   Untie the bunch of turnips in the sink. Discard the rope and spray cold water over them to wash thoroughly. You will probably need several changes of water. Make sure to get all the sand and grit out of the crevices. Drain them and separate the turnips from the greens at the base of the stems. Dry the turnips very well, then trim off any bruises and cut horizontally into 1/4-inch slices.

2. 2

   Shake as much water from the greens as possible and chiffonade them. Set them aside and discard the leggy stems.

3. 3

   Heat a large saute pan and when it's warm, add about 3 tablespoons olive oil. Make sure it covers the whole surface. Add the turnips and cook until nicely browned on both sides. Don't be impatient, it's best to turn them only once. Add the herbes de Provence and the salt and pepper. (If it's summer, you might use fresh herbes de Provence rather than dried. In this case you'll need 1 1/2 teaspoons of the mixed herbs.)

4. 4

   Now add all the turnip tops, the garlic, and about 1/4 cup liquid. (Our go-to choices include dry vermouth, half-and-half low-sodium Tamari and water, Champagne vinegar. You can use your own imagination.) Cover the pan and allow the greens to wilt down (5 to 8 minutes). Remove the lid for the last few minutes to evaporate the liquid.

5. 5

   If you like, you can top with mustard Panko breadcrumbs.

* Per serving · 4 servings · Values may vary.

No additional tips available.