Steamed Tokyo Turnips

Finished with your choice of toppings, steamed turnips make for a simple, delicate side.

2 bunches Tokyo turnips, with greens
Sea salt, lemon juice, olive oil, soy sauce or vinegar for serving

1. Separate turnips and greens. Rinse turnips and wash greens. Remove any yellow or damaged leaves and discard. Quarter both turnips and greens.
2. Place a steamer basket in a saucepan with a tight-fitting lid; add enough water so that it reaches a depth of about ½ inch. Bring water to a boil over high heat. Add turnips and greens to steamer basket, cover, and cook until tender, 5 to 8 minutes. Serve with desired toppings.

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