Sweet and Sour Turnips

Early Summer


40 min


2 servings

The beets, pickle liquid, and tomatoes are the backbone of this dish, while the little bit of soy sauce and corn starch bring it all together.


from your CSA Club Share


from your pantry

  • Oil
  • Corn starch – 2 T (plus a little bit of cool water)
  • Soy sauce – 2 tsp

larder items


Medium saucepan



  1. Thaw veggie stock if needed (once thawed, keep in the refrigerator and use within two weeks).
  2. Cut turnips into 6 or 8 pieces each, depending on size. Set aside.
  3. Thinly slice whites and greens of the spring onion, keeping separate. Set aside.
  4. Chop tomato into large chunks (~ 1” pieces). Set aside.
  5. Rough chop 6-8 pieces of pickled beet. Set aside with spring onion whites. Keep jar out to use some of the liquid later.
  6. Measure out Green Garlic Salt into bowl with beets and spring onion whites.
  7. In a ramekin or small bowl, add a touch of cool water to the corn starch to make a slurry.
  8. Pull Frozen greens out of the freezer (don’t thaw).


  1. In a medium saucepan, heat a generous amount of oil over medium high heat.
  2. Once oil is shimmering (smoking is too far), add turnips. Toss and stir constantly for 3-4 mins to cook evenly.
  3. Once turnips start to look a little wrinkly, add spring onion whites, beets, and green garlic salt. Stir for ~1 min or until onions have softened and the green garlic salt is aromatic.
  4. Add veggie stock, and pickle liquid. Bring to a simmer (should only take a couple of minutes). Once simmering, add frozen greens. Bring back up to a simmer, and then add cornstarch slurry and tomato.
  5. Simmer on low for ~5 mins, stir occasionally, until sauce has thickened.
  6. Kill heat, add soy sauce, and adjust seasoning to taste.


Serve over rice, garnish with spring onion greens and alongside grilled asparagus or roasted chicken.