“Turnips and Radishes? Ew.”
That was me about a year ago. I HATED radishes. I always just thought of them as stupid things I picked out of a salad. And I honestly don’t know if I had ever had a turnip, I just knew I didn’t like them.
Blue Apron changed that. Last summer Blue Apron sent me the recipe for sauteed radishes and snap peas. And it was AMAZING. Sauteing radishes gives them a completely different flavor that they have when raw. When sauteed they’re not only edible, but absolutely delicious.
Then, in January, one of my Blue Apron meals was a pot pie with purple top turnips. After I had sauteed them, I tried one. And I was pleasantly surprised by the flavor. They had a similar consistency to a sauteed potato, but are a little sweeter (in my opinion).
I could never do a low carb diet… I like pasta and cereal WAY too much. But I am trying to incorporate more lower carb/paleo/whole 30 friendly dishes into our weekly meal plans. A few weeks ago I did this same saute, but added a single Yukon gold potato for starchiness. But it turns out, I preferred the flavor of the other vegetables instead. So, this time, I left the potato out.
This dish is SO easy to prepare, the leftovers are delicious, and it’s pretty healthy. Graham and I probably ate bigger portions than necessary (we got four good sized servings from this), and each serving had approximately 97 calories, 8 carbs, and 2 grams of fiber.
Sauteed Turnips & Radishes
- 2 medium sized purple top turnips. chopped into 1/2″ cubes
- 1/2 lb. of radishes, quartered
- 2 cloves of garlic, minced
- salt & pepper to taste
- Olive oil
- 1 t. of chopped fresh rosemary
- Heat 2 T. olive oil in a large skillet over medium heat. Once the oil is hot, add the turnips, salt & pepper and cook about 5 minutes, stirring occasionally.
- Add the quartered radishes to the pot of turnips, and cook for 5-7 additional minutes Add the garlic and the rosemary & cook for another 1-2 minutes. Taste for seasoning and add more salt & pepper if needed