This fast and easy weekday meal is a perfect seasonal breakfast or a delicious lazy breakfast-for-dinner situation. It is really satisfying, vegetable forward, easy to prepare and will having you using up the goodies from your farmer’s market trip or weekly CSA (community supported agriculture) produce delivery.
The salad turnips season is my personal favorite! So much so I wrote an entire newsletter about them. Go check out the issue here! In a nutshell they are delicious raw, cooked, sauteed, braised, shaved. This is one of my favorite ways to eat them however, and you’ll see why.
Sautéed Hakurei Salad Turnip Ingredients
You need very few things to get this recipe going from fridge to face. The main star of the show is the Hakurei salad turnips, the attached greens, a shallot, either high quality butter or ghee for Whole30, eggs or your choice of protein and a skillet.
How to Make Whole30 Sautéed Hakurei Turnips
Whenever you’re sautéeing multiple ingredients that have different densities and therefore, cook times you want to consider what will take the longest or require different temperatures. Here we’re going to cook shallots, turnips, greens, and eggs and we want all of them to be warm and ready to serve simultaneously.
In very quick succession we’ll start with cooking the shallots over a medium low heat with some ghee or butter to get them going towards translusense. Then we will add the turnips cut side down to cook in the shallot infused cooking fat while scooting the shallots to the side of the pan where they’ll stay warm but not be in the hot seat. Once the turnips have some color to them, flip them over. At this point they can move to the outskirts of the pan too, and be causally monitored like the shallots, giving a toss or a stir when needed. Then you’ll crack the eggs to the infused cooking fat, adding a bit more as needed to prevent the eggs from sticking. When the eggs are in, I also add in the greens to wilt, covering the skillet for just a minute or two to encourage the tops of the whites to cook as well as the greens to steam just a bit. Feel free to substitute the eggs and instead warm some leftover protein in the skillet at this point.
This simple, seasonal meal will be ridiculously quick to prepare and satisfy your family. It uses the Hakurei salad turnips which are abundant and inexpensive at farmers markets or in your product box as well as their delicious greens!
1.5 – 2 tbsp grass fed butter or ghee for Whole30
1 large shallot, sliced into thin rounds
6–8 Hakurei salad turnips and their greens (usually 1 bunch) greens roughly chopped and turnips halved
Heat your well seasoned medium cast iron, carbon steel, or non stick skillet over medium low heat. Melt 1/2 the butter or ghee in the skillet and add the shallots in. Cook the shallots for 2-3 minutes until they are softening.
Push the shallots over a bit and add the turnips cut side down into the pan. Let them cook for 3 minutes or until they have some color, and then flip them over. Push the shallots and the turnips to a cooler part of the pan.
Add the remaining cooking fat and then crack the eggs into the pan. Once they’ve set, add the greens and cover the top with a lid for 1 minute to allow the whites to cook and the greens to wilt.
Finish the eggs to your liking, season the greens, shallots and eggs with salt and pepper to taste and serve them up.