Butter-Roasted Turnips and Turnip Greens
Like Hugh Acheson, my first relationship with the turnip was with the wrong turnip.
In the grocery store, the turnips are often large, sitting in a bin with their greens cut off. They look like unwanted orphans -- like me -- I wanted to like them and experimented. Roasting. Boiling. Putting them in soups, stews and pot au feus. There was always a stubborn bitterness that lingers.
Last week at the farmers market, I saw a different kind of turnip. Fresh greens affixed to small white globes -- a Japanese variety of turnips. A bunch sold for $2. I bought one bunch, hoping this time for a happy, tasting ending.
While cleaning up my office, I picked up Hugh Acheson's Broad Fork and thought, where on the bookshelf will I put this. Before I could accomplish that task, the book fell open to the page about turnips and I knew then, what I would make for my dinner.
He was right, the recipe is so simple; finding the right turnip is not. But, I'll keep my eye out for these.
Pre-heat the oven at 400 degrees. Half these turnips and put cut side down in a pan with melted better.
Let them brown in the butter for about three minutes. Then put them in the oven for another three minutes.
You should get this tasty sweet caramelization when you flip them cut side up.
Pre-heat the oven at 400 degrees. Half these turnips and put cut side down in a pan with melted better.
Let them brown in the butter for about three minutes. Then put them in the oven for another three minutes.
You should get this tasty sweet caramelization when you flip them cut side up.
While the turnips are in the oven, saute and wilt the greens in melted better.
Then combine (plate).
This dish was truly a revelation. The young tender greens were delicious, the turnips fork tender adn sweet. We gobbled it all up. No leftovers. You feel nourished and proud that you ate something from root to leaf.
Now if I could only find these turnips regularly, and at an affordable price.
