Pan Roasted Turnips and Radishes

Recipe Author: Conne Ward Cameron

Seth Freedman, who once did demos at the East Atlanta Village Farmers Market but is now with PeachDish, created this recipe as a market demo. He was using hareuki turnips, the sweet little white ones that are similar in size to radishes, but you can take today’s turnip and cut it into pieces about the size of the radishes in the box. It’s a “recipe” that couldn’t be simpler, but a nice reminder that turnips and radishes go well together.


2 bunches radishes or turnips as needed olive oil to taste salt and pepper


Remove greens, and scrub the veggies clean with fresh water. If larger than one inch wide, cut in half (bite sized pieces are what you’re after).

Heat a large skillet over medium heat. When hot, add olive oil, enough to just barely coat the pan. Add the turnips and/or radishes in a single layer and cook without stirring for about 5 minutes, to brown. Stir to turn over and continue to cook until browned all over and tender. Add salt and pepper to taste. Serve and enjoy!