Weekly Basket #3
July 5, 2018
Clockwise from the top left corner: Arugula, French breakfast radish, salad turnip, romaine, sage, basil, baby beets, snow peas
6-8 hakurei turnip sliced ¼” thick
¼ cup salted butter
15-20 sage leaves (or to taste)
Squeeze of lemon juice
Grilled Hakurei Turnip with Crispy Sage
Lightly oil turnip with olive oil and place on a grill on high heat. Cook until both sides are lightly browned.
Meanwhile, add butter to a small saucepan over medium-low heat. When the butter starts to foam, toss in sage leaves. The butter will start to foam more and turn brown. Cook without touching or stirring for about 5 minutes until the foam subsides. Remove from heat and add a squeeze of lemon. Drizzle over grilled turnip. SO GOOD.