1 lb baby turnips (with greens)
2 Tbsp butter
1 qt vegetable or chicken stock
1 cup shelled peas (optional)
fresh herbs (such as chives and parsely)
salt and pepper
Wash and slice radishes paper thin and blanch in boiling water for 30 seconds; set aside. Dice turnips. Slice turnip and radish leaves into thin strips.
Melt butter in a saucepan and slowly turn the turnips in the butter to wilt them slightly without browning. Chop scallions and cook with the turnips for 2-3 minutes.
Bring stock to simmer and add to turnips and scallions along with turnip and radish greens, simmering until turnips are barely tender, 5-6 minutes. Drop peas in and cook for 1-2 minutes more. Stir in blanched radish slices; season with salt and pepper and fresh herbs.
from the Victory Garden Cookbook by Marian Morash