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Sunday, October 28, 2012

Roasted turnips with turnip greens

Another delivery from Alvin, another vegetable I rarely buy. This time a bunch of cute little white turnips, doing their best to disguise themselves as ping pong balls to escape being cooked. I didn't have much idea what to do with them, so decided to roast the turnips and saute the greens, with plenty of garlic and rosemary, then see how it all went together.

1 bunch of small white turnips, greens and roots separated
5 cloves garlic
olive oil
water
salt and pepper
small bunch of rosemary
1 tbsp balsamic vinegar

Heat oven to 350F. Wash the roots, top and tail them, chop into wedges (or leave whole, depending on the size), and arrange in a baking dish.  Add 3 whole garlic cloves (unpeeled) and 4 sprigs of rosemary. Pour over about 1 tbsp olive oil and 1 tbsp water, season and put in the oven for 30-40 minutes until the turnips are soft and savoury.

Meanwhile, wash and roughly chop the greens, and peel and chop the remaining garlic. Heat 1/2 tbsp olive oil in a frying pan and saute the garlic until just starting to brown. Add the greens, cover, and saute until wilted. Season.

When the turnip roots are done, remove them from the oven and add the balsamic vinegar to the pan, tossing to deglaze. Remove the skins from the garlic and any twiggy bits of the rosemary. Allow to cool, then toss together with the greens, checking for seasoning and oil / vinegar.


The greens were surprisingly good: very tender and tasty, slightly peppery. The turnip roots I may have overcooked a little, as I mixed them with some beetroot that might have needed a bit longer. Came out tasting fine, just a bit squishy. I tasted some turnip root raw and it was very good - kohlrabi-like crunch and juiciness and colour - would perhaps have made a good salad, lightly pickled / with coriander and chilli.
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