Roasted Turnips and Greens

Roasted Turnips and Greens
Photo by Brown W. Cannon III

Ingredients

  • 2 tablespoon(s) chopped hazelnuts
  • 3 tablespoon(s) extra-virgin olive oil
  • 1 navel orange
  • 1 medium onion
  • 0.5 cup(s) water
  • 2 pound(s) young turnips and their greens-turnips halved
  • 1 clove(s) garlic
  • + 3 more ingredients
    • 2 ounce(s) baby spinach
    • Salt and freshly ground pepper
    • 0.25 cup(s) pitted kalamata olives

Preheat the oven to 400°. In a mini food processor, puree the olives; transfer to a bowl. Using a sharp knife, peel the orange, removing all of the bitter white pith. Working over another bowl, cut in between the membranes to release the sections. On a rimmed baking sheet, drizzle the turnips wit...

View full recipe at Food & Wine

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