Pan-roasted turnips with leafy greens

"Turnips have a dowdy reputation but once cooked, they provide a sweet, uncomplicated pleasure that is much underrated. The greens add a bright, wholesome note to this dish." Ravinder Bhogal


2 tbsp olive oil
500g turnips, peeled and cut into quarters
2 garlic cloves, finely chopped
1 x ½ tsp chilli flakes
1 x ½ tsp caster sugar
200g kale
300g spring greens, tough stalks removed and roughly chopped
50ml chicken stock
1 x ½ lemon, juice
2 tbsp extra virgin olive oil


1. Heat the oil in a large saucepan over a medium heat and add the turnips, tossing so they are well coated in the oil. Season and cover with a lid; cook for 15 minutes until they are just tender. Remove the lid, turn up the heat a little and cook for 5 minutes until golden and crisp; set aside.

2. Add the garlic, chilli and sugar to the pan and fry for 2 minutes, then stir in the greens. Add the chicken stock, turn down the heat, cover and steam for 5 minutes to wilt the greens. Return the turnips to the pan, squeeze over the lemon juice and drizzle with the extra virgin olive oil.

Drink recommendation

Spanish reds and lamb are a match made in heaven. With these side dishes, choose one with soft, smooth oak infl uence. Vina del Perdon 2000 Gran Reserva Navarra, Spain.

Pan-roasted turnips with leafy greens
  • Preparation time: 15 minutes
  • Cooking time: 25 minutes
  • Total time: 40 minutes 40 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 728.016kJ
Fat 12.9g
Saturated Fat 1.7g
Carbohydrate 8.9g
Sugars 8.5g
Salt 0.17g

Click here for more information about health and nutrition

5 stars

Average user rating Based on 5 ratings

This recipe was first published in Sun Jan 01 11:50:00 GMT 2012.