Roasted Turnips

turnips

This turnip recipe is adapted from www.bojongourmet.com. Turnips are wonderful things, when fresh and small, strangely its quite difficult to find recipes – turnips don’t feature in any of my cook books.

It turns out as a really tasty side dish, the lemon juice and salt give the soft turnips a punch. I tried adding pumpkin seeds and hazelnuts to imitate bacon, which didn’t really work, but it’s still all tasty together. I replaced turnip tops for cabbage as the turnips came trimmed.

roasting

Ingredients

2 bunches small turnips
1 tablespoon olive oil, plus 1 tablespoon for cooking the greens/cabbage
salt
squeeze lemon juice
1/2 – 1 bunch chives, snipped
black pepper

Method

Position a rack in the lower center of the oven and preheat to 200c.

Wash the turnips and trim away the tail and stem ends. If your turnips are bigger than a ping pong ball, halve them; if they’re much larger, cut them into quarters.

Heat 1 tablespoon of the olive oil in a large, oven-proof skillet over a medium flame.

Add the turnips to the pan, sprinkle with a few pinches of salt, and toss to coat them in the oil. Put the pan into the oven, and roast until caramelized and tender, about 30 minutes, turning the turnips a few times throughout the baking.

When the roots are done, remove them from the pan. Place the pan over a medium flame (don’t forget – that pan handle is hot!) and swirl in the remaining tablespoon of olive oil. Add the sliced greens or cabbage, and toss with tongs until wilted and tender, about 5 minutes. Season with a bit of salt and a squeeze of lemon. Add the turnips and bacon to the pan, then add the chives and a few good turns of black pepper. Adjust the seasoning as you wish, then serve.

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