Sautéed Japanese turnips with turnip greens from Serious Eats

  • olive oil
  • Japanese turnips

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Notes about this recipe

  • imaluckyducky on May 29, 2025

    3 stars. Meh. Not sure I like having to blanch greens, shock them , and then throw them in another pan with the turnips for what amounts to a mediocre dish. Lots of fuss when I could have cooked the greens in the same pan as the turnips once they browned, and honestly the turnips would have benefited from the steaming of the greens in the same pan because they were still hard as opposed to crunchy with some give. The slight tang of acidity does showcase the taste of the turnip and greens and we enjoyed that aspect — will be using the leftovers in some ramen .

  • ellwell on May 29, 2023

    I got some nice small turnips from the farmer’s market too and tried this recipe which really highlights the tast of the turnips instead of trying to mask it. We really enjoyed them.

  • Laura on October 30, 2016

    I found baby turnips with lovely greens at the farmers market which lead to this recipe. This was very good! Quick and simple and attractive. Served it with some baked chicken with a citrus sauce and it made a nice meal. I'd definitely make this again.

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