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Pan-roasted turnips with leafy greens
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"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
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.
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.
Typical values per serving:
Phillip Schofield's perfect match: The interesting mix of sharp and rich flavours in the pasta go brilliantly well with the velvety fruitiness of Terra Viva Organic Merlot IGT Delle Venezie. This wine is a real find.A warming juicy red would be ideal here: Valdivieso Winemaker Reserva Malbec 2010 Central Valley, Chile.
This recipe was first published in January 2012.