Turnips. No one gets excited about them. Whenever someone says they’re bringing turnips to the company potluck, no one shouts “AWESOME!”, and approximately zero spontaneous rounds of high-fives break out. Turnips just don’t elicit the kind of yearning that vegetables like potatoes do. Turnips don’t even grace pre-packaged vegetable platters like carrots and celery, nor are they used as ornamental garnishes in fancy salads like radishes. Poor turnips.

But why? Why is it neglected and so often overlooked? Turnips, after all, are packed with vitamins, are entirely edible from bulb to leafy greens, and may I say, they’re even a little bit sexy.

So shapely, oh myyyyy.

But most importantly, they are tasty. That is, as long as you stick with wee, tender little bebbeh turnips.

This is my preferred quick method of cooking turnips. One pan, only a few ingredients, and presto! you’ve got yourself a batch of savory, silky turnips with just enough snap left to make your teeth feel like they’re joining in the party.

Note: Turnip greens can be a little tough if you leave the stems in. If this is something that bothers you, just strip the stems from the leaves before cooking them and it’ll be as soft as spinach. I sometimes do this and sometimes can’t be bothered. As you can see, when I made this this time around, I couldn’t be bothered.