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Braised Turnips with Greens

Photo: Greg Dupree
Yield

Serves 4 (serving size: about 1/2 cup)

Winter white turnips peak from October through February. Like the tender baby turnips of late spring and summer, the smallest bulbs of this root vegetable yield delicate, sweet flavor. (Large turnips can be tough and woody.) Turnips are great candidates for a variety of cooking methods: roasting, braising, sautéing, and steaming. You can also thinly shave or julienne them to use raw in salads. Try this recipe to incorporate both bulb and greens in one dish.

Ingredients

  • 6 small turnips with greens
  • 1 tablespoon olive oil
  • 1 cup unsalted vegetable stock
  • 1 tablespoon apple cider vinegar
  • 1/8 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons cold butter
  • 1 teaspoon honey

Nutrition Information

  • calories 136
  • fat 5.9 g
  • satfat 1.7 g
  • monofat 3 g
  • polyfat 0.5 g
  • protein 3 g
  • carbohydrate 19 g
  • fiber 4 g
  • cholesterol 5 mg
  • iron 1 mg
  • sodium 244 mg
  • calcium 95 mg
  • sugars 7 g
  • Est. Added Sugars 1 g

How to Make It

  1. Trim and peel turnips; reserve and chop the greens. Halve turnips. Heat olive oil in a large skillet over medium-high. Add turnips, cut side down; cook 4 minutes or until golden. Turn and add vegetable stock, vinegar, salt, and pepper. Bring to a boil; cover and reduce heat to medium-low. Simmer until turnips are crisp-tender, 5 to 6 minutes. Uncover, increase heat to medium-high, and add greens; cook until liquid reduces by three-fourths and thickens, about 6 minutes. Swirl in butter and honey.