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This is a wonderful vegetable side dish inspired by something my friend Mary cooked up while I was staying with her. She had fennel, baby turnips, and radishes in her CSA box and decided to cook them up together. I don’t think I had ever fully appreciated baby turnips, or cooked radishes very much before I had this at her house. For my version, I add a touch of lemon juice and zest.
The trick with this dish is to slice all of the vegetables in consistent sizes–my favorite tool for this is a mandoline slicer (I use the second to thinnest setting for this recipe). If you don’t have a mandoline slicer though, don’t worry, just slice everything up carefully with a sharp knife. Cook these guys just long enough to get them tender but don’t overdo it–they are best when the radishes and turnip maintain a little crunch.
- Use a mandoline slicer or a sharp knife to slice the turnips, radishes, and fennel bulb.
- Heat the solid cooking fat in the bottom of a skillet on medium heat. When the fat has melted and the pan 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.