1 lb “baby” potatoes (halved as needed for uniformity of size), parboiled
2 bunches baby Hakurei turnips, with greens (halved and quartered as needed, greens chopped)
2 cloves garlic, minced
1 tablespoon prosecco vinegar
freshly ground pepper
In a medium pan, saute the garlic until fragrant. Add the potatoes and turnips and continue to saute until fork-tender. Stir in the greens until wilted. Remove from heat, toss with vinegar, salt and pepper. Serve immediately.
I love Hakurei turnips! They are so sweet, practically bite-sized and their skin is so thin, you don’t need to peel them. You can have them raw but I thought since I received a couple of bunches with the greens attached, I’d saute them up with their own greens for a simple side dish. I added some potatoes I had left from another recipe. I parboiled them because potatoes take a little longer to cook than these little tender turnips but if you are pressed on time, you could just saute them first, alone until softened and then add the turnips and the rest of the ingredients in the pan. Or parboil them the day before.