Shared from our CSA Member Tanya in Slack

2 bunches of Turnips

3 carrots, medium dice

2 TB Butter or Olive Oil

Salt and Pepper to taste

1/2 cup of Water


Cut greens from Turnips, leaving a bit of the stem attached to each turnip. Wash the greens of the turnip twice in cole water and drain. Roughly chop the greens. Trim the roots of turnips with a pairing knife. Soak them in a bowl of warm water to remove any grit. Put 2 Tb of butter in a large saucepan, add turnips and carrots, and season with salt and pepper. Add 1/2 cup of water and bring to a simmer over medium-high heat. Cover and steam until turnips and carrots are tender. Add turnip greens and a pinch more salt and continue cooking, covered, to wilt the greens, about a minute more. Serve hot.