Most weeks, I find a vegetable in my CSA box that either, A. I’m unfamiliar with, or B. I don’t particularly like. This week, it was turnips. I’ve had turnips before, but I have yet to have them prepared in a way that has had me wanting more. While the flavor and texture may not be quite on par with potatoes, the calorie are carbohydrate density of turnips is much lower–about 1/3 as much. Additionally, the leafy greens that come with the turnips are also edible and extremely healthy for you, with a vitamin content rivaling that of kale.
To give the turnips a fair shot, I decided to make roasted “fries” out of them and sauté the greens the same way I sauté kale–with a high quality oil and lots of garlic.
3-4 turnips, root + greens
3 cloves garlic, smashed and chopped (I just used more of my green garlic)
2 sprigs thyme
2 tbsp olive oil, divided
salt & pepper, to taste
step 1 – prep & roast your turnip fries
Pre-heat oven to 400° F. Chop the turnip root into french fry sized slices. I prefer mine to be a little more thick, like steak fries. Cover a baking sheet with foil and toss the fries with 1 tbsp olive oil, 1 clove of chopped garlic, thyme, salt & pepper. Roast for 30 minutes, flipping the fries at the 15-minute mark. I consider mine to be done when there is a slight amount of char on them.
step 2 – prep & sauté your turnip green
While fries are roasting, roughly chop the turnip greens. Heat the other tbsp olive oil in a cast iron skillet or non-stick pan over medium heat. Add the remaining 2 cloves of garlic and cook until fragrant (about a minute). Pile on the the turnip greens, season with salt & pepper, and continue to sauté until greens are fully wilted. Taste and adjust salt & pepper.
step 3 – dish up
I decided to pile my turnip fries on top of the turnip greens, but the two side dishes can absolutely be served separately. I paired mine with some leftover ribs Eric had sous vide and grilled for us the day before.