Ingredients:
1 bunch baby turnips with tops
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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
Directions:
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.