Turnips and turnip greens are a southern staple. Baby turnips favor the milder side of this beloved root! They are smaller, sweeter, and more tender than larger ones. Large overgrown turnips that are harvested in the fall and stored over the winter have more of a sharp, bitter flavor and tougher texture. Those have given turnips a bad rap. Even turnip haters will love these small beauties. Small Japanese varieties or harvesting common turnips early are best for this recipe.
For more health information on baby turnips, click here.
Roasted Baby Turnips and Sautéed Greens
Makes 4 servings
Ingredients:
2 bunches of baby turnips with greens
1 1/2 Tablespoons of extra virgin olive oil
2 cloves garlic, rough chopped, and halved
Pinch of sea salt
Instructions:
- Pre-heat the oven to 400 degrees F. Meanwhile, rinse the turnips, cut off the greens and set aside.
- Rough chop the garlic cloves.
- Trim the root ends off the turnips and slice them in half. Add them to a cast iron or oven proof pan along with half of the chopped garlic.
- Add the olive oil to the turnips and stir to coat well. Roast the turnips in the oven for 10 minutes.
- After 10 minutes take the turnips out and stir. Roast them again for 10 more minutes or until they begin to turn golden.
- Remove the pan from the oven and transfer the turnips to a dish.
- Place the pan on the stove over medium heat. Add the remaining garlic and the greens. Stir until they begin to wilt (about 3 to 5 minutes).
- Turn off the heat and add the turnips to the pan, tossing to heat through, and serve.
Adapted from simpleandsavory.com
