I made this recipe a few months ago, but have been putting off a post about it. Who knows why? I have absolutely no prior experience in cooking with turnips, but decided it would be best to just jump in headfirst.
I found the inspiration for this meal via Pinterest (of course), and followed a link to the Food and Wine recipe page. Even though the ingredients seemed unusual together (hazelnuts & olives?), I wanted to make the turnips be the star of the meal, instead of a wimpy little side. Hope you enjoy it as much as we did!
((i apologize for the bad quality pictures))
You’ll need to preheat the oven and get your work station ready before getting busy.
You’ll start out just marveling at how pretty turnips are, and wondering why you’ve never encountered them before. They’re cute as a button.
Un-cute them, just a little bit, by trimming off both ends. Place in baking dish and drizzle with 1 TB of oil. Roast for about 20 minutes.
While the turnips are roasting, either chop or process your kalamata olives for the bottom of your pan. You should pick a pretty one like I did.
After trimming your leaves and chopping the onions and garlic, start to sauté the ingredients in a pan over medium heat.
Add the greens to the pan, then top with the roasted turnips, segmented oranges, and chopped hazelnuts.
I served mine with paprika seared pork chops.
[Season 4 bone in pork chops with 1 tsp paprika, 1/2 tsp salt & 1/4 tsp pepper. Sear for 7 minutes on each side on medium high heat. Let rest for a few minutes before serving]
A very yummy (also gluten free & paleo!) dinner.
ROASTED TURNIPS AND GREENS (Adapted from Food & Wine)
TIME: 55 Minutes SERVES: 4
INGREDIENTS:1/4 cup pitted kalamata olives 1 navel orange, plus 1/4 cup fresh orange juice 2 lbs turnips with greens 3 TBS Extra Virgin Olive Oil 1 medium onion, thinly sliced 1 garlic clove, minced 1/2 cup water Kosher salt & freshly ground black pepper 2 ounces baby spinach 2 TBS chopped hazelnuts (can be found in baking aisle)
1. Preheat the oven to 400F. Wash and trip the turnips, place in a baking dish and drizzle with 1 TB olive oil. Set aside until oven is finished heating, then roast for 20 minutes.
2. Dice the kalamata olives, or use a food processor. Place pieces in the bottom of a serving dish and set aside
3. With a sharp knife, peel the orange until no more pith (white stuff) remains. Over a small bowl, cut out the sections by cutting right beside the membranes.
4. In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Add onion and garlic, stirring occasionally for 5 minutes, or until vegetables are soft. Stir in water and turnip greens, then cover for 5 more minutes. Add the salt and pepper to taste.
5. At this point, pour orange juice over the turnips then roast for another 5 minutes. Season with salt.
6. Uncover skillet and toss in the spinach until wilted. Place greens mixture on top of olives, then add the roasted turnips, chopped hazelnuts, and segmented oranges. Serve immediately.