Vegetarian. Serves 4-6.
1-1/2 pounds young, tender turnips
1 Tbsp. honey
1/4 cup fresh lemon juice
2 tsp. cornstarch
1 tsp. canola oil
1 tsp. minced fresh ginger
Make this recipe only with very tender turnips – you should be able to pierce the skin with your thumbnail. Scrub the turnips and julienne them. Steam them for 5 minutes, until barely tender.
Mix the honey, lemon juice, cornstarch and 3 Tbsp. cold water together and set aside.
Heat the oil in a large, non-stick skillet and sauté the ginger for 1 minute. Add the turnips and sauté, stirring, for 5 minutes. Stir the lemon mixture, add to pan, and heat until juice thickens and is glossy.