2 Tbsp. butter or olive oil 1 bu. turnips, cut into 1½” dice
1 cup vegetable stock
2 Tbsp. chopped cilantro
Salt and pepper to taste
Heat the butter in a large frying pan on medium-high. Add turnips. Lightly brown turnips on all sides, stirring. Add the stock and bring to a boil. Cover, turn down to low, and simmer gently for 15 minutes or until tender, stirring occasionally. Squeeze the lemon over the turnips, add salt, pepper, and cilantro and toss.
from former CSA Manager Tom McElderry