Young Turnips, Greens and All

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By David Tanis

Published 2013

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Larger turnips, the kind sold loose, are good roasted, which concentrates their sweetness and gives them a wonderfully browned crisp exterior. But for this dish, which celebrates young greens, you want baby turnips, the smaller the better, sold in bunches with their fresh leafy tops still attached. Since the turnips take a little longer to cook than the greens, begin by steaming them in a small amount of water and a bit of butter, then toss in the tender greens for a quick minute or two.