sautéed turnips

Choose turnips with a round head and not too large, as they are more tender and sweeter. Then remove the outer leaves with the thick stems, which are larger and tougher. Using a knife, completely peel the heads, slice them, and boil them in salted water along with the smaller, more tender leaves. Once cooked, gently squeeze them in the palm of your hand to eliminate the unpleasant cooking water. In a pan, sauté two cloves of garlic in plenty of olive oil; when the garlic is golden, add the turnips, both the leaves and the heads. Season with salt and pepper to taste, and while continuously stirring, let them flavor for about twenty minutes, serving them hot as a side dish to roasted meats.