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Pan-roasted Baby Turnips with their Greens & Chimichurri

February 16, 2016 Filed Under: Soups, Salads and Sides

Photograph by Michael Graydon & Nikole Herriott

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Pan Roasted Baby Turnips with their Greens & Chimichurri

  • Author: Travis Lett
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Ingredients

Scale
  • 1 bunch of Japanese turnips, larger ones halved
  • 2 Tbsp EVOO
  • Kosher salt
  • Freshly ground black pepper
  • 4 Tbsp vegetable or chicken stock
  • Juice of 1/2 lemon

1/4 cup of Chimichurri

  • 1/2 bunch each of cilantro and parsley, stemmed and chopped
  • 1/2 Tbsp oregano
  • 1/2 tsp of paprika or smoked paprika
  • 1/4 shallot, minced
  • 1/4 cup EVOO, S&P, 1/2 tbsp red wine vinegar

Instructions

  1. Preheat the oven to 450ºF. Put a large cast-iron frying pan on the center rack and heat until the pan is very hot, about 15 minutes.
  2. In a medium bowl, combine the chimichurri ingredients and stir. Allow to stand at room temperature for 20 minutes or so. The recipe will make 3/4 cup; save the remainder for other dishes.
  3. Meanwhile, separate the turnips from their greens. Give the greens a thorough washing and chop. In a medium bowl, toss the turnips with the olive oil and season with salt and pepper.
  4. Add the turnips to the hot pan and roast until just softened, 4 to 6 minutes, depending on the size.
  5. Place the pan on stove top over medium-high heat, stir in the turnip greens, and sauté briefly. Add 2 Tbsp of the stock, followed by 1/4 cup of chimichurri, and stir to combine. Add up to the remaining 2 Tbsp stock if you need to loosen the sauce. Taste and adjust the seasoning.
  6. Transfer to a serving platter, squeeze on the lemon juice, Serve warm.

Notes

  • Not included in your box: Olive Oil, Salt, Pepper, Stock, Oregano

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