Source: Local Flavors by Deborah Madison

  • 1 tablespoon unsalted butter
  • 6 green onions or shallots, halved
  • 6 or more small turnips, scrubbed and quartered
  • 2 or 3 small kohlrabi, about golf ball sized, peeled and quartered
  • 1 thyme or lemon thyme sprig
  • 1 pound fresh peas A few handfuls of spinach
  • Dollop of sour cream
  • 4 large basil leaves, slivered
  • Salt and freshly ground black pepper

Heat butter in a medium skillet. Add onions, turnips, kohlrabi and thyme and simmer until tender (10-15 minutes). Add peas and spinach and cook until spinach is wilted. Stir in sour cream and basil and season with salt and pepper. Serve as a side or main course for lunch.