A clean approach to roasting turnips!
Growing up in the South, I'm accustomed to the bitter greens of a milky turnip. Except our way is to heavily "season" the dish with lots of sugar and spoonfuls of lard, effectively discounting any nutritional value of the vegetable.
However, using smaller turnips and their younger greens makes room for cleaner recipes, like this one from Richard Ruben's "The Farmer's Market Cookbook." Simple, vegan, and flavorful, this recipe showcases the natural bitterness and sweetness of the full vegetable.
In this video, I am using Japanese turnips, a small variety of turnip found at farmer's markets in the spring/summer.
As I mention in the video, a vegetable brush is extremely useful when cleaning the turnips. You'll also notice how I wash the greens - like I'm hand washing clothing, instead of running the greens under the faucet.
After drizzling olive oil and seasoning with salt and pepper, you'll bake turnips still attached to the greens, covered in foil, at 350 degrees for 30 minutes.
You'll be a raving fan of this root vegetable after this recipe!