Growing up, I never ate turnips. Just the name turned me off. Well, if your opinion of turnips was similar to mine, you need to try this recipe. Sauteeing the turnips in some ghee really softens their sharp flavor and they have quickly become one of my favorite root vegetables. Hakurei is a Japanese variety of turnip and it is known to be very mild and delicate in flavor. This recipe will work with any type of turnip though!
2 lbs. Hakurei turnips, sliced in half and then quartered
½ medium red onion, cut in half and then sliced
2 cloves garlic, minced
1 ½ tsp. fresh rosemary, finely chopped
1 TBS. ghee
1 bunch of Tuscan kale, stemmed and chopped
1 TBS. olive oil
2 tsp. apple cider vinegar
1 tsp. maple syrup
1 tsp. dijon mustard
1 tsp. sea salt
1. Using a medium skillet, heat over medium-high heat. Melt ghee.
2. Add onions and turnips. Leave both onions and turnips to brown up a bit on one side and then stir. Continue to stir every so often so onions don’t burn but you want the turnips to have a nice golden hue and be soft on the inside.
3. Meanwhile, in a small jar with a lid, combine olive oil, apple cider vinegar, maple syrup, dijon mustard, and a ½ tsp. salt. Put the lid on and shake until well blended.
4. When turnips are golden brown, add garlic, rosemary, and ½ tsp. salt. Saute for another minute or so.
5. In a medium-sized bowl, toss kale with salad dressing.
6. Place warm turnips on top of kale salad and serve!
© The Sown Life LLC, 2020