Serves 4
Ingredients
12 baby turnips and greens, greens removed and washed
3 ounces thinly sliced and finely diced pancetta
2 tablespoons unsalted butter
1/4 cup finely diced onions
3 cloves garlic, finely sliced
12 sage leaves
Salt and pepper
A few drops lemon juice
Directions
If the baby turnips are about 1 inch in diameter or smaller, cook them in boiling salted water for about 4 minutes, or until easily pierced with a knife, then rub off the skins. If they are larger, peel them before cooking, leaving the stems attached.
Cool the turnips in a single layer. In a large saute pan, lightly render the pancetta in 1 tablespoon of the butter over medium-low heat. Add the onions, garlic and sage and sweat until tender, about 5 minutes. Add the turnips, turnip greens and remaining tablespoon of butter and cook until the turnips are warmed through and the greens are wilted, about 3 minutes. Season with salt and pepper and lemon juice.
