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.

Fried Chickpea and Arugula Sandwiches Recipe Link

 

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

based on Sautéed Radishes with Herbs

 

Printable Version

 

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.