Recipe courtesy of Small Wheel Farm.
Ingredients
1-2 bunches baby turnips with their greens
1 Tbsp extra-virgin olive oil
Salt
Freshly ground black pepper
2 Tbsp stock or water
2 Tbsp Chimichurri (optional, recipe below)
A squeeze of lemon
Preparation
Preheat the oven to 450 degrees F. Put a cast iron pan on the center rack and heat until the pan is very hot, about 15 minutes.
Separate the turnips from their greens. Halve or quarter any larger turnips so that they are all roughly equal in size. In a bowl, toss them with the olive oil and season with salt and pepper.
Add the turnips to the hot pan and roast until just soft, 4-6 minutes, depending on the size.
Transfer the pan to the stove top over medium-high heat. Stir in the greens and sauté briefly. Add 1 Tbsp stock and chimichurri and stir to combine. Add the remaining stock if necessary to loosen the sauce. Taste and adjust the seasoning. Squeeze on the lemon juice and serve.
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Chimichurri
Leftover chimichurri makes a great sauce on meat—especially beef. Or use as a topping on other roasted/sautéed vegetables. You can make this sauce with just parsley if you wish.
1 bunch fresh cilantro, stemmed and chopped
½ bunch fresh flat-leaf parsley, stemmed and chopped
1 Tbsp dried oregano
1 tsp paprika
½ shallot or red onion, minced (scallions would work here)
½ cup extra-virgin olive oil
salt
freshly ground pepper
1 Tbsp red wine vinegar
Combine the cilantro, parsley, oregano, paprika, shallot and olive oil. Allow to stand at room temperature for 20 minutes. Just before serving, season with salt and pepper and stir in the vinegar
Recipe Courtesy Small Wheel Farm