Turnip, Radish, and Fennel Saute
Prep time: 
Cook time: 
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Serves: 4
  • 1 bunch baby turnips
  • 1 bunch radishes
  • 1 fennel bulb
  • 1 tablespoon solid cooking fat (coconut oil, lard, tallow, or duck fat)
  • ½ lemon, juiced
  • ½ teaspoon sea salt
  • ½ teaspoon lemon zest
  • 1 teaspoon fennel fronds, minced
  1. Use a mandoline slicer or a sharp knife to slice the turnips, radishes, and fennel bulb.
  2. 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.
  3. Add the lemon juice and sea salt and toss to combine.
  4. Garnish with lemon zest and fennel fronds and serve warm.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/turnip-radish-and-fennel-saute/