Sunday tartine: golden turnip, Gorgonzola, chives & ruccola

As life seems to be coming back to normal, I feel relieved and happy to pick-up my quirky habits…morning Sunday tartines being one of them. We went to the farmers market yesterday and I’m thrilled to report spring is finally here! We were already stumbling under the weight of tons of greens and fresh veggies & fruits, when I spotted something peculiar: the golden turnip. I’ve been devouring purple turnips the whole winter long, but never the golden ones: something needed to be done! I bought the above-mentioned turnips, headed back home and start planning the next dish in my head. Truth be told, turnips are amazing both cooked and raw, but this time, I decided to go for my favorite way of eating turnips: cooked in butter (really, how expected is this?). Here’s how to achieve turnip perfection and start your day with a mouthwatering sandwich.Wash the turnip very well, please don’t peal it…there’s absolutely no need to do that. Cut in fine slices while heating a bit of butter in a frying pan. In the meantime, pop a piece of bread in the toaster. Add the turnip slices in the pan and fry them for about 5-6 minutes, flipping them once. Smear creamy Gorgonzola on your toast, add the cooked turnips and the warm butter, top with cut chives, ruccola & freshly-milled pepper and enjoy. I like a bit of color on my plate, so I added some cherry tomatoes on the side, just for the fun of it.

Happy sunny Sunday, everyone!


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