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Travis Lett

Pan-Roasted Baby Turnips with Their Greens & Chimichurri

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Preparation info
  • Serves

    4 to 6

    as a side dish
    • Difficulty

      Easy

Appears in
top 1000Gjelina: Cooking from Venice, California
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

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.

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