This is adapted from A Mediterranean Harvest by Paola Scaravelli and Jon Cohen (Dutton, 1988).
- 4 tbsp. olive oil
- 4 cloves garlic, peeled and sliced
- 6 anchovy filets
- 10 small turnips, trimmed, peeled, and quartered
Heat oil in a large skillet over medium heat. Add garlic and anchovies and cook for 1 minute.
Add turnips and cook, stirring often, until soft, 10-15 minutes.