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Italian · Side
Sautéed Turnips with Prunes and Radicchio
Small Japanese turnips browned on their cut faces, then steamed with balsamic-plumped prunes and finished with their greens and bitter radicchio for a sweet, sharp, garlicky side.
- YieldServes 4 as a side
- Hands-on38 min
- Total46 min
- Difficulty
Ingredients
- 8pitted prunes, quartered
- 30 mlbalsamic vinegar, 2 tbsp, divided in half
- 120 mlwarm water, just enough to cover the prunes
- 1small head radicchio, cut into 2.5 cm ribbons, soaked in ice water 20 minutes, drained well
- 30 mlextra-virgin olive oil, for the pan
- 2 clovesgarlic, smashed and peeled
- ¼ tspdried chile flakes
- 1 bunchJapanese turnips, greens cut off and reserved; roots trimmed and halved
- to tastekosher salt
- to tasteblack pepper, freshly ground
- to tasteextra-virgin olive oil, for finishing
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