1 bunch baby turnips
1 bunch radishes
1 fennel bulb
1 tbsp coconut oil
zest and juice of 1 lemon
salt and pepper
1 tbsp fennel fronds, minced
1. Using a mandoline, thinly slice the turnips, radishes, and fennel bulb.
2. In a large skillet, heat the coconut oil over medium heat. Once hot, add the vegetables and cook for 5 to 7 minutes or until just soft.
3. Add the lemon zest and juice and season with salt and pepper. Toss to combine.
4. Garnish with fennel fronds and serve warm.