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Slow-sauteed turnips

Time 25 minutes
Yields Serves 4
Slow-sauteed turnips
1

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.

2

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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