Braised Turnip Tops & Wet Garlic

Braised Turnip Tops & Wet Garlic

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Brassicas, Kale and Beetroot tops from our garden are cooked in the traditional Italian way; blanched, chopped and then braised slowly with plenty of extra virgin rapeseed oil, garden herbs, vinegar and new season garlic. They are then jarred and pasteurised. These greens make for a fantastic pasta sauce. (325g)