SERVES 4

This is adapted from A Mediterranean Harvest by Paola Scaravelli and Jon Cohen (Dutton, 1988).

4 tbsp. olive oil
4 garlic cloves, peeled and sliced
6 anchovy filets
10 small turnips, trimmed, peeled,
   and quartered

1. Heat oil in a large skillet over medium heat. Add garlic and anchovies and cook for 1 minute.

2. Add turnips and cook, stirring often, until soft, 10–15 minutes.