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

Olive oil

¼ cup salted butter

15-20 sage leaves (or to taste)

Squeeze of lemon juice

Recipe Idea

 

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.

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