It’s the season when turnips start tasting really good.
My kids love turnips simply rubbed with salt.
They snack on them while playing, going back and forth to the kitchen.
But today, I found beautiful organic turnips with fresh leaves at the farmers’ market,
so I decided to stir-fry them with mushrooms.
Ingredients
- 2 medium turnips
- Mushrooms (any kind you like)
- 1 Tbsp cooking oil of your choice
- 1 clove garlic
- Sliced dried chili (optional)
- Salt and pepper, a pinch
- 1 Tbsp soy sauce
(For the turnip leaves)
- Turnip leaves
- 1 Tbsp cooking oil
- 1 tsp salt
- 1 tsp soy sauce
- A little Chinese-style soup stock (optional, I use a vegan one)
Instructions
(1) Separate the turnips into the white root and the stems.
Slice the white part thinly. Roughly chop the stems and leaves.
(2) Heat oil in a frying pan.
Add the leaves first, season with salt and soy sauce, and stir-fry quickly.
The leaves become surprisingly sweet when cooked.
Transfer to a plate.
(3) Heat oil in the same pan.
Cook garlic and chili over low heat until fragrant.
(4) Add mushrooms and cook slowly over low heat.
Add the sliced turnip root, salt, pepper, and soy sauce.
Stir-fry quickly over higher heat.Serve the mushrooms and turnips over the cooked leaves.
Nothing fancy,
just a simple way to enjoy good winter vegetables.
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