Friday, June 14, 2013

Sautéed Radishes and Turnips with Herbs

The Sautéed Radishes and Turnips were a nice side dish.  The flavors were subtle and a nice compliment to the shocking flavors of arugula and spicy chickpeas.  We’ve had these Chickpea and Arugula sandwiches before and I looked forward to sharing them on the blog. 
Thursday Menu – Fried Chickpea and Arugula Sandwiches, Sautéed Radishes and Turnips with Herbs
Farm Share Food – Arugula, Garlic Scapes, Radishes, Turnips, Basil, Cilantro, Parsley
I have reviewed the Fried Chickpea and Arugula Sandwiches in a separate post.  Or click below for a quick link to the recipe.
I tweaked the Radish and Turnip recipe to put the items in our CSA share to use.  I had never used basil, cilantro, and parsley all in one dish.  I tasted the raw herbs together before trying them in this dish.  They worked together.
Sautéed Radishes and Turnips with Herbs
2 T Olive Oil
salt, to taste
1 bunch radishes, quartered
1 bunch turnips, quartered
2 t fresh basil
2 t fresh cilantro
2 t fresh parsley
1 garlic scape
2 t lemon juice
Heat oil over medium heat in a skillet.  Add radishes and turnips, season with salt.  Sautee, turning occasionally until tender and starting to brown, 10-12 minutes.  Add chopped herbs, then lemon juice.

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