Sautéed Verde Community Farm & Market vegetables



1 bunch baby turnips with tops

1 bunch radishes with tops

1 bunch baby carrots, trimmed

2 tablespoons olive oil

2 shallots, minced

¼ teaspoon fresh thyme leaves

1 cup dashi broth (from instant broth)

1 tablespoon butter

Sea salt

Freshly ground black pepper



Wash and dry all of the vegetables. Trim the radishes and turnips of their tops and reserve the tops; cut the radishes in half if they are very large.

In a large sauté pan, heat the olive oil on medium heat. Add the turnips, radishes and carrots, shaking the pan until golden. Add the shallots, shaking the pan for 1 minute. Add the broth and allow to come to a boil; cover and cook until the vegetables are tender, remove the cover and add the greens. Reduce until only about 2 tablespoons of liquid is left in the pan. Swirl in the butter and season with salt and pepper.