My F&W
quick save (...)
Roasted Turnips and Greens
© Brown W. Cannon III

Roasted Turnips and Greens

  • TOTAL TIME: 55 MIN
  • SERVINGS: 4
  • MAKE-AHEAD
  • STAFF-FAVORITE
  • VEGETARIAN

For a main-course salad, Cellar Door Café chef Charlie Parker concocted this unexpectedly delicious combination of turnips, oranges and hazelnuts.

  1. 1/4 cup pitted kalamata olives
  2. 1 navel orange, plus 1/4 cup fresh orange juice
  3. 2 pounds young turnips and their greens—turnips halved, greens stemmed and chopped
  4. 3 tablespoons extra-virgin olive oil
  5. 1 medium onion, thinly sliced
  6. 1 garlic clove, minced
  7. 1/2 cup water
  8. Salt and freshly ground pepper
  9. 2 ounces baby spinach (2 cups)
  10. 2 tablespoons chopped hazelnuts
  1. Preheat the oven to 400°. In a mini food processor, puree the olives; transfer to a bowl. Using a sharp knife, peel the orange, removing all of the bitter white pith. Working over another bowl, cut in between the membranes to release the sections.
  2. On a rimmed baking sheet, drizzle the turnips with 1 tablespoon of the oil. Roast for 20 minutes, until almost tender.
  3. Meanwhile, in a large, deep skillet, heat the remaining 2 tablespoons of olive oil. Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened, 5 minutes. Add the water and turnip greens, cover and cook over moderate heat, stirring occasionally, until the greens are just tender, 5 minutes. Season with salt and pepper.
  4. Pour the orange juice over the turnips. Roast for 5 minutes longer, until the turnips are tender and glazed; season with salt.
  5. Add the spinach to the greens; toss until wilted. Drizzle the pureed olives onto a platter. Top with the turnips, greens, orange sections and hazelnuts. Serve hot or warm.

Suggested Pairing

Kalamata olives help the dish pair with a peppery California Syrah.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.