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Roasted Turnips and Greens

May 25, 2010

Turnips aren’t something I usually find interesting, but the picture of baby turnips in Food & Wine drew me

roasted baby turnips

in.  I couldn’t find baby turnips at the market, so I bougth regular turnips and cut them small.  The thing that make this dish really great was a kalamata olive paste on the bottom of the plate, contrasted by orange segments and hazlenuts (which I didn’t use but would be great).  If you don’t like turnips, maybe don’t try this recipe.  But if you’re curious about turnips and like kalamata olives, give it a shot.  This recipe serves 4.

Ingredients:

1/4 c pitted kalamata olives

1 navel orange, plus 1/4 c fresh orange juice

2 lbs. young turnips and their greens—turnips halved, greens stemmed and chopped

3 T extra-virgin olive oil

1 medium onion, thinly sliced

1 garlic clove, minced

1/2 c water

Salt and freshly ground pepper

2 ounces baby spinach (2 cups)

2 T chopped hazelnuts

Directions:

Preheat oven to 400 degrees.  In a mini food processor, puree the olives; transfer to a bowl. Using a sharp knife, supreme the orange by peeling it, removing all of the pith. Working over another bowl, cut in between the membranes to release the sections.

On a rimmed baking sheet, drizzle the turnips with 1 tablespoon of the oil. Roast for 20 minutes, until almost tender.

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.

Pour the orange juice over the turnips. Roast for 5 minutes longer, until the turnips are tender and glazed; season with salt.

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.

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