Roasted Turnips with Greens
When you’re lucky enough to find turnips with their leaves attached at the farmers’ market, snap them up for this dish. Turnip greens, whose flavor is somewhat similar to that of mustard greens, taste great and are full of vitamins as well. Look for younger, smaller turnip leaves, which tend to be less bitter than larger ones.
- 1 lb. (500 g) turnips with greens attached
- 1/4 cup (2 fl. oz./60 ml) plus 2 Tbs. olive oil
- Kosher salt and freshly ground pepper
Preheat an oven to 425°F (230°C).
Cut the greens from the turnips. Wash the greens thoroughly under cool running water, drain and coarsely chop. Set aside.
Cut the turnips in half through the stem end; quarter the turnips if they are large. In a large bowl, toss the turnips with 1/4 cup (2 fl. oz./60 ml) of the olive oil and season with salt and pepper. Arrange the turnips, cut side down, in an ovenproof sauté pan.
Roast the turnips until tender but not mushy, about 18 minutes. Transfer the turnips to a serving platter and cover with aluminum foil to keep warm.
In the same sauté pan over medium-high heat, warm the remaining 2 Tbs. olive oil. Add the turnip greens and sauté until tender, about 2 minutes.
Arrange the sautéed greens next to the turnips, season with more salt and pepper to taste and serve immediately. Serves 4.
Williams-Sonoma Test Kitchen