Ingredients:
One bunch of purple turnips w/greens
Water to cook
Pinch sea salt
Shoyu
Preparation:
Wash turnips and greens thoroughly
Cut turnips at stems base and slice into 1/4” rounds and layer into a heavy shallow casserole
Add water to almost cover and bring to a boil
Add a pinch of salt and lower heat to medium/low with lid on to cook approximately 15 mins
Meanwhile re-rinse greens at stems and then slice thinly
Layer stems and then greens ontop of cooked roots and turn up heat to steam for 5 mins
Add a few drops of shoyu and steam 1 min
Use spatula to put vegetables onto a plate to cool
* Carrots, Daikon, Turnips and Red or white radishes with their greens, are all simply delicious
When using carrots, add a few drops of un-toasted sesame oil before adding the greens to the roots