Turnip, Radish, and Fennel Saute

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Turnip Radish Fennel Saute

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.
Turnip Radish Fennel Saute

 

Turnip, Radish, and Fennel Saute
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 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
Instructions
  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.

 

About Mickey Trescott

Mickey Trescott is a cook and one of the bloggers behind Autoimmune Wellness. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She is a certified Nutritional Therapy Practitioner by the Nutritional Therapy Association, and is the author of The Autoimmune Paleo Cookbook, a guide and recipe book for the autoimmune protocol, and AIP Batch Cook, a video-based batch cooking program. You also can find her on Instagram.

5 comments

  • Jaschira says

    I’m on week 2 of your book and on Sunday I went to get the mandoline slicer (just noticed it’s the same one on your link) and I love it!

    • Mickey says

      Jaschira,
      Happy you like it! Mine is still working well after a few years of hard use 🙂

      Mickey

  • Hi,
    I have not baought your book yet but I am planning on it once I get the extra cash.
    But I am doing what I can. I made bone broth last week and it turned our pretty good. I am not used to having so much fat in my stocks or soups but it makes it nice and extra comforting.

    I have a few questions. I have rhuematiod arthritis. How often should I drink the bone broth each day. I have been having a cup a day. Should I have more? And do you ever have book givaways? Your book?
    Thanks for all your info. Every since I discovered you through Heathy Home Economist my whole outlook on food has changed and you give me hope.
    Robin

    • Mickey says

      Robin,
      You can also ladle out some of the fat if it comes out too greasy for you, or remove it once it has cooled in the fridge.

      I think it is good to consume broth daily in recipes as much as possible, and you can drink a cup alone as well if you want. In my book, the more broth the better!

      I do giveaways all the time, most often on FB and Instagram. I’m so happy this info has given you hope. Wishing you the best of luck!

      Mickey

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