Ingredients

• 1 lb turnips (any variety)
• salt & pepper
• 1/4 cup butter
• 1 tsp fresh chives
• 3 eggs (we recommend Klingler Farm’s)
• 1/2 cup chopped fresh parsley
• 2 tbsp extra virgin olive oil (we recommend Taber Ranch or Capay Oaks)

Preparation

Grate the turnips coarsely…no need to peel. Soak in salted water for 30 minutes to rid them of excess water. Squeeze the water out and cook them over low to medium heat in the butter, sprinkled with the chives, tossing often, for about 15 minutes or until tender. Taste for salt and season accordingly.

Stir together the eggs, the parsley and a good healthy grind of black pepper. Add the turnips, a little at a time if they are still hot, beating them in with a fork. Finish cooking as you would any omelet, folding, flipping, or finishing in the oven.

It’s very nice served at room temperature with bread, some salty cheese, a salad, and a little fruity young red wine.

Adapted from Sunny Sky Farms

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