recipe for turnips and turnip greens

The Best recipe for turnips and turnip greens

Roasted Turnips with Turnip Greens and Garlic

4.9 from 502 votes

A hearty and nutritious dish featuring roasted turnips and their greens, seasoned with garlic and olive oil. Perfect for a wholesome meal with minimal effort.

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Prep Time20 mins

Cook Time40 mins

Resting Time0 mins

Total Time60 mins

Servings: 4Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Turnips and Greens

• 3 medium turnips, peeled and sliced into wedges
• 4 cups turnip greens, stems removed and chopped
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp dried thyme

Optional Additions

• 1 tbsp balsamic vinegar
• 1 tbsp honey
• Handful of fresh parsley, chopped

👨‍🍳Directions

1. 1
   Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. 2
   In a large mixing bowl, toss the sliced turnip wedges with olive oil, minced garlic, salt, black pepper, and dried thyme. Spread them evenly on the prepared baking sheet.
3. 3
   Roast the turnips for 20 minutes, then stir and flip the wedges. Roast for another 15-20 minutes until tender and golden.
4. 4
   While the turnips roast, heat a large skillet over medium-high heat. Add chopped turnip greens and cook for 5-7 minutes until wilted. Season with a pinch of salt and pepper.
5. 5
   For the optional balsamic glaze, combine balsamic vinegar and honey in a small saucepan, heat until slightly reduced, then cool. Toss the roasted turnips with the glaze if desired.
6. 6
   Plate the roasted turnips and turnip greens together. Garnish with chopped parsley if using.

🔧Equipment

• Cutting board
• Sharp knife
• Mixing bowl
• Oven-safe baking dish
• Oven
• Tongs

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 18💛Saturated Fat: 2.5❤️Cholesterol: 60mg🧂Sodium: 550🌾Total Carbs: 35🥦Dietary Fiber: 6🍬Sugars: 10🥩Protein: 10

📝Notes

Tips

• For extra flavor, add a pinch of smoked paprika or a sprinkle of Parmesan cheese before serving.
• Turnip greens can be substituted with kale or collard greens if preferred.
• Ensure turnips are fully cooked to avoid a bitter taste.

Preparation

• Peel turnips thoroughly if you dislike the skin.

❓ Frequently Asked Questions About Roasted Turnips with Turnip Greens and Garlic

1. What are the best ways to prepare turnips for cooking turnip greens?

Turnips can be prepared in several ways to enhance their flavor and texture for turnip greens. First, you can peel them if they have a thick skin, then cut them into even-sized chunks (about 1-inch cubes). Boil or steam them for about 10-12 minutes until tender but still slightly firm. Alternatively, roast them at 400°F (200°C) for 25-30 minutes, tossing them occasionally with olive oil, salt, and pepper. For a more robust flavor, you can also sauté them in a pan with a bit of butter or oil until they soften and develop a slightly caramelized exterior.

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2. How do I properly cook turnip greens to avoid bitterness and ensure they’re tender?

To avoid bitterness and achieve tender turnip greens, start by washing them thoroughly and removing any tough stems. Trim off the outer leaves if they’re tough, then chop the greens into bite-sized pieces. Cook them in a pot with a bit of water, broth, or even a splash of vinegar (like apple cider vinegar) to help neutralize any bitterness. Bring to a boil, then reduce heat and simmer for 10-15 minutes until tender. For extra flavor, add aromatics like garlic, onions, celery, or a bay leaf. You can also sauté the greens in a pan with some oil, butter, or bacon fat before adding liquid to keep them from getting mushy.

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3. Can I use frozen turnip greens instead of fresh ones, and how do they compare?

Yes, you can use frozen turnip greens, and they work well in most recipes—though fresh greens will generally have a slightly more vibrant flavor and texture. Frozen greens are often pre-washed and blanched, which helps retain some nutrients while reducing bitterness. When cooking, thaw them first if they’re not already fully defrosted. Since they’re already chopped, you can sauté or simmer them directly in the recipe without extra chopping. Just keep in mind that frozen greens may be slightly softer than fresh, so adjust cooking time accordingly (usually 5-10 minutes less than fresh greens).

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4. What are some great flavor pairings for turnip greens in a dish?

Turnip greens pair beautifully with a variety of ingredients to complement their earthy, slightly peppery taste. Classic options include:
– Meat-based pairings: Bacon, sausage, ground beef, or pork shoulder (great for a hearty stew).
– Vegetable pairings: Onions, garlic, celery, carrots, or mushrooms (for a savory sauté).
– Herbs: Thyme, rosemary, sage, or parsley (add fresh or dried for brightness).
– Acidic elements: Apple cider vinegar, lemon juice, or even a splash of red wine to cut through richness.
– Cheese: Sharp cheddar, blue cheese, or goat cheese (a delicious topping for a creamy dish).
– Spices: Smoked paprika, cumin, or a pinch of cayenne for a spicy kick.

For a creamy version, you can also stir in a bit of sour cream, crème fraîche, or even a dollop of Greek yogurt.

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5. How do I store turnip greens to keep them fresh longer?

To store turnip greens fresh for as long as possible:
– Fresh greens: Wash them thoroughly, trim the tough stems, and pat them dry. Store in an airtight container with a paper towel inside to absorb moisture. Keep them in the fridge for up to 5-7 days. If they start to wilt, you can revive them by blanch in boiling water for 30 seconds before refrigerating again.
– Pre-cut or chopped greens: Store in an airtight container with a small amount of water or broth to prevent drying. They’ll last about 3-5 days in the fridge.
– Frozen greens: Blanch them in boiling water for 2-3 minutes, then immediately plunge into ice water to stop cooking. Drain, spread on a tray, and freeze until solid. Transfer to a bag or container for up to 6 months.