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Sautéed Baby Japanese Turnips


1 bunch of Japanese Turnips with the greens
2 tablespoons water
2 tablespoons white wine
1 tablespoon butter
1 tablespoon olive oil
Salt & pepper


  1. Cut off the leafy greens leaving about an inch of the green stem attached to the turnips.
  2. Rinse the turnips under running water, then cut them in half or into quarters from stem to root depending on their size.
  3. Fill a sink or big bowl with water and let the turnip greens soak for a few minutes. Swish them around allowing any dirt or sand sink to the bottom.
  4. Lift the greens out of the water and shake them off. Some water clinging to the leaves is fine.
  5. Slice the greens into thin strips.
  6. Combine the water, wine, butter and olive oil in a sauté pan and bring to a simmer over medium high heat.
  7. Add the turnips along with a pinch of salt and pepper. Cover and simmer for about 5 minutes.
  8. Uncover and stir in the turnip greens adding 1/4 cup of water along with them and continue to cook for another 2-3 minutes until the greens are wilted but still bright green.

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