2 cloves garlic, minced
1/2 cup onion, finely minced
1 Tbsp olive oil
1 to 1 1/2 cups sliced Japanese or other turnips
In heavy bottomed skillet over medium heat, saute onion and garlic in olive oil until translucent. Add turnips and continue cooking over medium-low heat until turnips, onions, and garlic are all soft and caramelized.
Makes 2 servings.
Another of Laura’s Favorites
Bon Apetit July 1996
Yield- 2 ½ cups
2 T olive oil
2 T finely chopped fresh basil
1 T finely chopped fresh mint
1 garlic clove, pressed
2 large firm ripe peaches, (about 1 pound), halved and pitted
1 large red bell pepper, quartered and seeded
1 T cider vinegar
Prepare BBQ (med-high heat) or pre heat broiler.
Mix oil, basil, mint and garlic in small bowl. Season to taste with salt and pepper. Lightly brush sides of peaches with half oil mixture.
Grill or broil peaches, cut side only, until light brown, watching closely to avoid burning, about 2 mins. Cool peaches. Grill or broil pepper, peel side only, until charred, about 8 mins. Place pepper in a paper bag; let stand 10 mins. Peel pepper. Cut peaches and pepper into 1/2 “ pieces. Transfer to medium bowl. Add vinegar and remaining half of oil mixture. Season salsa to taste with salt and pepper. Toss gently to blend. Can be prepared up to 2 hours ahead. Cover and refrigerate.