This dish is easy to throw together and has a big impact in the flavor department. Given that vegetable sizes are not exact, the measurements for the oil, butter, and salt are more of a guideline and should be adjusted as needed. Be sure not to have too much liquid in the pan bottom or...Read More

INGREDIENTS: 1 bunch Tokyo turnips 1 tablespoon butter or neutral oil 1/2 tablespoon sugar Salt and pepper Some water METHOD: Peel the turnips and cut them into pieces 3/4″ at the wide end. In a sauté pan just big enough to hold them without crowding, bring enough water to cover the turnips to a boil....Read More