Tokyo Turnip and Fennel Saute

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.



Posted on

September 26, 2015