Salad Turnips in Mustard Dill Butter

January 24, 2013

Salad Turnips in Mustard Dill Butter

Sara Jones, Tucson CSA

Use sweet salad hakurei turnips or radishes interchangeably in this recipe. No need to peel them. Make extra mustard/dill butter to cook with fish if you like.

1 bunch white turnips sliced into 1/8 inch coins
1 tablespoon softened butter
1 teaspoon Dijon mustard
1 small handful of dill, finely chopped
Cracked black pepper and salt to taste
Lemon juice to taste

Mix mustard, butter and dill. Set aside. Heat a couple teaspoons of oil in a skillet over medium high heat. Add turnips, stir to coat and cover. Cook for about 3 minutes, until slightly tender but still a bit crisp. Add butter mixture and toss to coat. Cook an additional few minutes, stirring occasionally to evenly distribute butter mixture. Remove from heat, sprinkle with black pepper, salt, lemon juice and extra dill, if desired.

2 Responses to “Salad Turnips in Mustard Dill Butter”

  1. Philippe Says:

    I served these with orechiette pasta and a sprinkle of Parmesan cheese. Delicious!

  2. Kusuma Says:

    I am just going to live in a fantasy world that we are getting together under the YWCA ramada and I am eating this… Long live the Tucson CSA

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