Harukei Turnips in Turnip Green Sauce
This recipe utilizes the whole vegetable, roots and greens, while also highlighting California extra virgin olive oil, using it for roasting and sizzling.
Ingredients
- 3 bunches Harukei turnips with greens about ¾ lb each
- 2 TBSP California extra virgin olive oil
- 1 tsp kosher salt
- 3 scallions
- 4 garlic cloves
- 1- inch piece of ginger
- 2 tsp black sesame seeds
- ¾ cup California extra virgin olive oil
- 2 TBSP soy sauce
Instructions
- Preheat oven to 425℉ ( 220℃). Line a baking sheet with foil.
- Trim the greens from the turnips, and set them aside. Trim off any long roots on the turnips and give them a good scrub. Pat dry, then cut into quarters. Add the cut turnips to a bowl and toss with the 2 TBSP of California extra virgin olive oil and salt, then arrange evenly over the prepared baking sheet.
- Place in the oven for 20-25 minutes, turning halfway, until golden. Remove from the oven when ready.
- While the turnips roast, make the sauce. Bring a large pot of heavily salted water to a boil. Clean the turnip greens thoroughly, discarding any yellowed ones. Trim the stems off and discard, leaving the leafy greens.
- Prepare a large bowl of ice water, then add the greens to the boiling water. Cook 2-3 minutes until deep green and soft, then quickly transfer them to the ice bath.
- Finely chop the scallions (white and light green parts), and place in a heat-safe bowl. Microplane the garlic into the bowl, then peel the ginger and grate into the bowl as well. Add in the sesame seeds.
- In a small pot, heat the remaining California extra virgin olive oil to 275℉ (135℃), or until shimmering at the bottom of the pot. Carefully pour over the scallion mixture, then stir to combine and let cool. Once cool, stir in the soy sauce.
- Remove the greens from the ice bath and squeeze out as much water as possible, then finely chop and stir into the sauce.
- Transfer the turnips to a serving bowl or plate, and spoon the sauce over the top, or toss together. Serve hot or cold.
Notes
This recipe makes about 3 times as much sauce as you’ll need for the turnips. Use on everything from steamed or roasted vegetables to grilled or roasted proteins.
Nutrition
Calories: 440kcalCarbohydrates: 3gProtein: 2gFat: 48gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 35gSodium: 1088mgPotassium: 70mgFiber: 1gSugar: 0.5gVitamin A: 90IUVitamin C: 3mgCalcium: 25mgIron: 1mg
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