Roasted Turnips, Turnip Greens & Tahini
Turnips, a mild and almost nutty tasting root vegetable related to the Rutabaga and super high in Vitamin A and K, are the star of this easy side dish. Vitamin K works with Vitamin D (which is actually a hormone) and critical for calcium assimilation and bone health. Vitamin A is also critical to a healthy immune system. So eat your turnips… and turnip greens, which are even higher in Vitamin A and K then the little round roots are. In the past I would toss the greens into the compost or garbage bin but I learned when I sauté them with garlic and olive and a pinch of salt they rival, in flavor just about any other side dish greens, like spinach or Swiss chard. I love the want not waste not idea of using the whole veggie. This turnip dish is inspired by a lovely dish I ate at a Mediterranean restaurant in Downtown Los Angeles called Bevel. The turnips were steamed or boiled and then served with a Tahini sauce and a pinch of Sumac, a Middle Eastern spice that has a lemony and tart taste and often added to falafel. Although Sumac does contain lectins, such a small pinch of the powder is used, I feel okay about it. It does add a nice flavor and is available online. I found mine at healdsburgshed.com, purveyor of beautiful kitchen wares and ingredients. Check them out. I’m sure if you Google Sumac Powder you can find it elsewhere. If you are a Plant Paradox/Lectin-free purist, sprinkle some Cumin powder instead. This is a wonderful tasting and beautiful-to-look at side dish. Larger, older turnips have a tougher, fibrous skin, so peel them, but if they are younger and smaller you can leave the peel on. You can make the Tahini 1-2 days ahead if you wish and use any leftover tahini sauce in other dishes. It’s delectable.
Serves 4 / Prep time 15 minutes / Cook time 35-40 minutes / Total time 50-55 minutes
Gather
Turnips:
2-3 bunches of smallish turnips (about the size of a red radish) with greens
2 tablespoons plus 1 tablespoon olive oil or avocado
Salt and pepper to taste
2 cloves garlic - minced
1/4 cup / about 236 ml water
Sumac or Cumin powder
Make
Cut the greens from the turnip root, close to the root head. Set the greens aside. Pre-heat oven to 400 degrees F/ 200 degrees C. Wash and remove any dirt from the turnips and dry in a dish towel. If the only turnips you could find are larger (golf ball size or larger), peel the skin off. For smaller turnips, cut them into quarters. If larger cut into even bite size pieces. Place into a generous size rimmed baking dish. Drizzle the oil onto the turnips and coat well by mixing with your hands. Sprinkle a generous pinch salt. Bake in the oven for 35-40 minutes until fork tender. Be sure to stir the turnips a couple times to help them brown evenly.
Gather
Tahini Sauce:
2 small cloves garlic or 1 large clove
1/3 cup / 80 g Tahini
1/2 teaspoon / 2.84 g salt
Juice of 1/2 lemon
1/3 cup /78 ml plus 1 tablespoon water
1 tablespoon / 15 ml olive oil
Pepper to taste
Make
In a small food processor, combine garlic, tahini and salt and process. Turn off and add lemon juice and water and process again. Drizzle oil through hole in the food processor while the motor is running. Process till smooth and emulsified.
Make
Turnip Greens:
Wash the turnip greens well, removing any dirt and then dry the leaves in a dish towel and then with your hands pull the greens of the stem. In a medium sauté pan, warm 1 tablespoon olive oil, add the greens and stir for one minute, add the garlic stir 1 more minute, add the 1/4 cup water and stir the greens till wilted, about 5-6 minutes.
Transfer the greens to a serving dish and arrange in a single layer, creating a little bed for the roasted turnips. Scatter the turnips on the dish in a single layer and then drizzle with desired amount of tahini sauce. Dust with a generous pinch of the Sumac or Cumin powder onto the turnips. Garnish with chopped parsley, sprouts or flowering herbs to make your dish stand out. Serve the extra Tahini sauce on the side, if you are like me, you will want extra sauce on your plate.
Recipe developed by Anna Getty of Amalgam Kitchen.
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