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Turnip & Spinach Saute

(recipe, Jean Henrich)

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Dicing the vegetables small makes for quick cooking and a good mix for serving over rice or quinoa.


  1. 1 cup short-grain brown rice
  2. 2 Tbsp. olive oil
  3. 1 medium red onion, chopped
  4. 2 cloves garlic, minced
  5. 1 stalk celery, diced
  6. 2 carrots, diced
  7. 2 medium turnips, diced
  8. 2 tsp. no-salt seasoning
  9. 1 cup cooked white beans
  10. 1 bunch fresh spinach, washed & torn
  11. 2 Tbsp. balsamic vinegar
  12. salt
  13. ground black pepper
  14. feta cheese, crumbled (optional)


  1. Prepare rice according to package directions.
  2. Heat olive oil in a large non-stick skillet. Add onion and saute at medium high for 2 minutes, stirring occasionally.
  3. Add diced celery, carrots & turnips, plus minced garlic and stir to coat with oil. Sprinkle in no-salt seasoning and saute for 5 to 7 minutes until tender crisp, stirring occasionally.
  4. Add beans and spinach with water clinging; cover and steam for 5 minutes until spinach wilts, stirring occasionally.
  5. Stir in balsamic vinegar and salt & pepper to taste and cook uncovered for 2 minutes.
  6. Serve over rice and top with feta crumbles.