Roasted Baby Turnips With Sauteed Turnip Greens Recipes

PAN-ROASTED TURNIPS WITH GREENS

Pan-Roasted Turnips with Greens image

Provided by Kardea Brown

Time 30m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 bunches small turnips with greens attached
4 tablespoons unsalted butter
2 tablespoons vegetable oil
Kosher salt and freshly cracked black pepper
1/2 cup honey
1/4 cup apple cider vinegar
1/4 cup pomegranate seeds

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

Baby Greens With Balsamic-Roasted Turnips and Walnuts image

In spring I welcome tender raw turnips into my salads, but I use another approach in the winter. I took some medium-size turnips that had been lingering in my crisper for some weeks, tossed them with balsamic vinegar and olive oil and roasted them. They would make a fine side dish, but I had a salad in mind. I paired the roasted turnips with tender baby greens, walnuts and blue cheese. I have served the turnips warm with the salad and also after they cooled; I liked them best warm.

Provided by Martha Rose Shulman

Categories dinner, lunch, salads and dressings, vegetables, appetizer, side dish

Time 40m

Yield 4 to 5 servings

Number Of Ingredients 13

Ingredients

1 pound turnips (3 medium), peeled and cut in wedges (about 1/2 inch wide at widest part)
2 tablespoons balsamic vinegar
1/2 teaspoon sugar
5 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
1 tablespoon sherry vinegar
1/2 teaspoon Dijon mustard
1 very small garlic clove, puréed
1 tablespoon walnut oil
5 cups baby salad greens (about 4 ounces)
1/2 cup coarsely chopped walnuts
1 ounce blue cheese, crumbled (1/4 cup)
1 to 2 tablespoons chopped fresh herbs such as tarragon, parsley, chives

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.

Nutrition Facts : @context http, Calories 283, UnsaturatedFat 21 grams, Carbohydrate 10 grams, Fat 26 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 373 milligrams, Sugar 5 grams, TransFat 0 grams

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