- 1 lbs. Japanese (Hakurei) baby turnips, with green tops
- 3 tbs. of unsalted good quality butter
- 2 organic mandarins, zested before the skin removed and segmented (save any excess juice for dressing the turnip greens)
- ¼ cup of water
- 1 tbs. quality extra-virgin olive oil
- Kosher salt and freshly ground black pepper to taste
Bring a medium pot of salted water to a boil. Meanwhile, cut greens from turnip bulbs, leaving a small portion of the stem (less than 1/2 inch) attached to each bulb. Wash leafy greens and turnips well of any sand. Peel turnips, if the skin is tough, but feel free to leave them on if it’s tender. Cut the turnip into quarters.
Add leafy greens to boiling water and cook just until tender, about 1 minute. Using tongs or a spider, transfer greens to cold water to chill, then drain, squeeze out excess water, toss with olive oil and the juice of the mandarins.
In a sauté pan, add butter, mandarin zest, and the turnip wedges at medium-low heat, with a ¼ cup of water, season with salt and pepper, and cook, stirring and tossing occasionally, until the turnips are tender and cooked through; lower heat if turnips threaten to burn.
Place the turnip greens, the Mandarins segments, and the quartered turnips on to a serving platter.
Serve at once.