Turnip Salad #2

1-1/2 c Japanese Turnips sliced about ¼” thick
1 c edible pod peas cut into 1” pieces
Any one of the following herbs, chopped- chives, garlic chives, green onions or dill
Rice vinegar
Olive oil
Sesame seeds, toasted
Salt

  1. Place veggies in a large bowl
  2. Mix remaining ingredients in small bowl
  3. Pour dressing over veggies
  4. Refrigerate min 1 hour before serving

Turnips Sauteed with Garlic and Onion

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.