zoom Pan-roasted turnips with leafy greens
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    Pan-roasted turnips with leafy greens

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    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

    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    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.

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    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.


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    5 stars