Slow-sauteed turnips

Time 25 minutes
Yields Serves 4
Slow-sauteed turnips

Peel the turnips and cut them in half lengthwise. Lay cut sides down and slice them into one-half-inch-thick slices. Heat the olive oil in a large skillet over medium-low heat. Add the turnips and stir to coat. Season with salt.


Cook, stirring occasionally, until the turnips are golden brown and tender, 15 to 20 minutes. Season lightly with pepper.

From “The Simpler the Better” by Leslie Revsin.

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