Pan-Roasted Baby Turnips with Their Greens & Chimichurri

Name: Pan-Roasted Baby Turnips with Their Greens & Chimichurri
Yield: Serves 4 to 6 as a side dish
Cuisine: American
Ingredients: 4 Tbsp [60 ml] Vegetable Stock or Chicken Stock; 4 Tbsp [60 ml] Vegetable Stock or Chicken Stock; Juice of ½ lemon; ¼ cup [50 g] Chimichurri; 2 Tbsp extra-virgin olive oil; 3 bunches baby turnips, with their greens; Freshly ground black pepper; Kosher salt

Preparation info

Serves
4 to 6
as a side dish

Difficulty
Easy

Appears in

Gjelina

By Travis Lett

Published 2015

About

Little pink, red, or white turnips that are tender enough to eat raw often have tender greens that are perfect for this dish. Choose an ovenproof pan that can go from the oven to the stove top. Leave any really small turnips whole. Larger ones should be halved or quartered.

Ingredients

3 bunches baby turnips, with their greens
2 Tbsp extra-virgin olive oil
Kosher salt

Europe
Americas
Italy
United States
Side dish
Gluten-free
California
Venice
Mediterranean

Method

Preheat the oven to 450°F [230°C]. Put a large cast-iron frying pan on the center rack and heat until the pan is very hot, about 15 minutes.

Separate the turnips from their greens. In a medium bowl, toss the turnips with the olive oil and season with salt and pepper.