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SERVES:
6 as a side

INGREDIENTS:

• 3/4 inch piece fresh ginger, peeled and finely minced


• 1 large clove garlic, peeled and finely minced


• 2 medium turnips


• 1 bunch rapini, approx. 5 cups chopped


• Approx. 1 cup vegetable stock (or more as needed)


• 1 large or 2 small apples


• Salt and pepper to taste


• 1-2 Tbs butter (optional)

PROCEDURE:

Finely mince the garlic and ginger. Cut the bottom and tops off of 2 medium turnips and cut those from top to bottom into 1/2 inch wide wedges. As far as the rapini goes, cut the bottom 3 inches off of the bunch and discard it, and cut the rest into 3 inch long sections.

The turnips will take the longest to cook so add those to a large pan on high heat, with a splash of vegetable or chicken stock or even water and put a lid on top.

Once that starts to boil along and the turnips have been steaming for a couple of minutes, add the rapini, minced garlic and minced ginger and put the lid back on top.

Add a little more stock to the pan if it seems like it is drying out and, while the rapini is cooking, take a couple of minutes to core and thinly slice 1 large or 2 small apples.

After the rapini has been steaming for 2-3 minutes, add the sliced apples and put the lid back on.

The apples will only take 2-3 minutes and then all that's left is to season it with salt and pepper to taste and maybe add a dollop of butter if you like and it's good to go.

HINTS:

Leave out the ginger if you like. Serve with any simply cooked meat or a hardy fish like salmon.