Radish and Turnip Sauté


Jennifer Causey


  • 1 bunch radishes (about 12 oz.)
  • 1 ounce (2 Tbsp.) unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 10 ounces young turnips (about 4 small), peeled and cut into 1/2-inch pieces
  • 2 cups chopped turnip greens
  • 1 1/2 tablespoons cider vinegar
  • Kosher salt and black pepper


1. Trim greens from radishes; chop greens and reserve. (You should have about 1 cup.) Cut radishes into quarters.

2. Heat butter and oil in a large skillet over medium-high heat. Add radishes and turnips. Sauté, stirring often, until lightly caramelized, about 7 minutes. Stir in turnip greens, vinegar, 1 teaspoon salt, 1/4 teaspoon pepper and reserved radish greens. Cook, stirring constantly, until greens are wilted, about 1 minute. Taste and season with additional salt and pepper, if desired. Serve immediately.

  • Active:
  • Total:
  • Yield: Serves 4

Nutritional Information

Calories per serving: 127
Fat per serving: 10g
Saturated fat per serving: 4g
Cholesterol per serving: 15mg
Fiber per serving: 4g
Protein per serving: 2g
Carbohydrate per serving: 10g
Sodium per serving: 333mg
Iron per serving: 1mg
Calcium per serving: 98mg

Good to Know

This dish uses the radish and turnip greens, too. (Or you can sub in mustard greens.)
Robin Bashinsky