Baby Greens With Balsamic Roasted Turnips And Walnuts Recipes

PAN-ROASTED TURNIPS WITH GREENS

Steps:

• Remove the greens from the turnips and reserve. Peel and cut the bulbs into 1/4-inch wedges. Remove and wash the tender leaves from the stems of the turnip greens. Chop the leaves and set aside.
• Heat the butter and oil in a large cast-iron or other heavy-bottomed large skillet over medium heat. Add the turnip wedges and sprinkle with salt and pepper, stirring to coat with the butter and oil. Cook, stirring and flipping occasionally, until they are caramelized and tender, about 5 minutes per side. Add the honey, vinegar and pomegranate seeds, then cook until the mixture is combined and syrupy, 2 to 3 minutes. Add the turnip leaves and saute until they are wilted and darken in color, another 2 to 3 minutes. Transfer to a serving dish and serve immediately.

BABY GREENS WITH BALSAMIC-ROASTED TURNIPS AND WALNUTS

Steps:

• Heat the oven to 425 degrees. Line a baking sheet with parchment. In a large bowl whisk together balsamic vinegar with sugar and 2 tablespoons olive oil. Toss with turnips until turnips are thoroughly coated. Season to taste with salt and pepper. Transfer to parchment-covered baking sheet, dousing turnips with any liquid left in bowl. Spread turnips in an even layer and place in oven. Roast 10 minutes, then use tongs to flip wedges over and roast for another 10 to 15 minutes, until tender and nicely colored. Remove from heat.
• In a small bowl or measuring cup whisk together sherry vinegar, mustard, garlic and salt to taste. Whisk in remaining olive oil and walnut oil. If any liquid remains on baking sheet, tip into dressing.
• Combine greens, walnuts, blue cheese and fresh herbs in a salad bowl. Turnips can be tossed with greens or spooned on top or on the side. Toss greens mixture with dressing and turnips if tossing turnips with salad, and serve.

ROASTED BABY TURNIPS WITH SAUTEED TURNIP GREENS

Steps:

• Pre-heat the oven to 400
• Rinse the turnips, cut off the tops, and set them aside
• Rough chop the garlic cloves and keep each chopped clove separate
• Trim the root ends off of the turnips. slice them in half and add them to a cast iron pan along with one clove of chopped garlic.
• Add the olive oil to the turnips and stir making sure the turnips are coated in oil.
• Place the pan in the oven and roast the turnips for 10 minutes
• Take the turnips out of the oven and give them a quick stir. Place them back in the oven and roast for 10 minutes longer or until the turnips begin to turn golden in color.
• Remove the pan from the oven, and place the turnips in 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 toss in the turnips from the platter to heat them through and serve.

BABY GREENS WITH MUSTARD VINAIGRETTE

Steps:

• Combine mustard and vinegar in the bottom of a bowl. Stream in extra-virgin olive oil, whisking dressing as oil is added. Add greens to the bowl. Toss and turn greens with tongs to evenly coat them with dressing. Season with salt and pepper, to taste.