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1 bunch baby turnips
1 fennel bulb
2 tablespoon olive or coconut oil
½ lemon, juiced
½ teaspoon sea salt
½ teaspoon lemon zest
1 teaspoon fennel fronds, minced

Use a mandoline slicer or a sharp knife to slice the turnips and fennel bulb.
Heat the oil in a skillet on medium heat. When the oil is hot, add the vegetables and cook, stirring for 5-7 minutes or until just soft.
Add the lemon juice and sea salt and toss to combine.
Garnish with lemon zest and fennel fronds and serve warm.

 

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