| Prep Time | 10 mins |
| Servings |
people
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Ingredients
- 2 lbs Hakurei turnips sliced in half and then quartered
- ½ medium red onion cut in half and then sliced
- 2 cloves garlic minced
- 1 ½ tsp fresh rosemary finely chopped
- 1 TBS ghee
- 1 bunch Tuscan Kale stemmed and chopped
- 1 TBS olive oil
- 2 tsp apple cider vinegar
- 1 tsp maple syrup
- 1 tsp Dijon mustard
- 1 tsp sea salt
Ingredients
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Instructions
- Using a medium skillet, heat over medium-high heat. Melt ghee.
- Add onions and turnips. Leave both onions and turnips to brown up a bit on one side and then stir. Continue to stir every so often so onions don’t burn but you want the turnips to have a nice golden hue and be soft on the inside.
- Meanwhile, in a small jar with a lid, combine olive oil, apple cider vinegar, maple syrup, dijon mustard and a ½ tsp. salt. Put the lid on and shake until well blended.
- When turnips are golden brown, add garlic, rosemary and ½ tsp. salt. Saute for another minute or so.
- In a medium-sized bowl, toss kale with salad dressing.
- Place warm turnips on top of kale salad and serve!