4
Serves
Preparation time: 15 minutes
Cooking time: 15 minutes
Think you don’t like turnips? Try these tender, sweet baby turnips are browned in oil for a simple yet delicious side dish. A member of the mustard family, turnips can have a peppery flavor but when roasted or sautéed the flavor mellows. If you are a fan of turnips and can only find larger ones, quarter 4 turnips and cook for 2 minutes longer.
10 baby turnips with leaves reserved and shredded (leaves optional)
3 1/2 tablespoons olive oil
1 garlic clove, minced
Rosemary sprig
Salt
Freshly ground pepper
1 tablespoon snipped chives
1 tablespoon shredded mint
2 tablespoon chopped parsley
1. Wash the turnips gently and cut off leaves, leaving 1/2-inch (1 centimeter) green stalk attached. Cut turnips lengthwise in half. Put turnips in saucepan of salted water and bring to a boil. Cook for 10 minutes, or until just tender, drain thoroughly.
2. In large skillet, heat the oil, garlic, and rosemary. Add turnips and cook for 3 minutes, or until shiny and lightly browned.
3. Remove rosemary, add salt and pepper to taste, and scatter on chives, mint, parsley, and turnip leaves, if using. Shake pan to coat turnips evenly. Serve warm.
Per serving: 124 calories, 1 g protein, 8 g carbohydrates, 2 g fiber, 10 g total fat, 6 g saturated fat, 83 mg sodium