Many people have never eaten turnips before, but they’re delicious and nutritious. They are sweet, but will turn bitter if overcooked. Turnips are related to broccoli and cabbage, so they’re an important part of your edible cancer-fighting arsenal.

- Jessica Siegel, Registered Dietitian

INGREDIENTS:
1 tablespoon Napa Valley organic olive oil
1 large leek, white and light green parts only, chopped
1 1/2 pounds baby turnips (about 3 bunches), tops and bottoms trimmed, quartered or eighthed into small uniform wedges (depending on their size)
1 cup Pacific Natural Foods organic low sodium free range chicken broth
1 teaspoon Wholesome Foods organic raw agave or honey
1/8 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh chopped Italian parsley

DIRECTIONS:
– Heat olive oil over medium-low heat in a medium skillet. Add leeks and cook, stirring occasionally, until wilted about ten minutes. Add turnips, chicken broth and agave. Cover; reduce heat to low and cook until turnips are just tender, about 15 minutes.
– Uncover and raise heat to medium. Season with salt and pepper and cook until any remaining broth is reduced to a glaze, about ten minutes. Transfer to a serving dish and sprinkle with parsley.

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