Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.

Neno

NOTES:
For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017


Roasted Turnips with Greens

Share

Lobo
Moderator
Moderator

Posts : 17792
Thanked : 876
Join date : 2013-01-12

Roasted Turnips with Greens

Post by Lobo on Sun Jan 24, 2016 5:52 am


Roasted Turnips with Greens

Be the first to Write a Review
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
When you’re lucky enough to find turnips with their leaves attached at the farmers’ market, snap them up for this dish. Turnip greens, whose flavor is somewhat similar to that of mustard greens, taste great and are full of vitamins as well. Look for younger, smaller turnip leaves, which tend to be less bitter than larger ones.



  • Printer Friendly Version






  • 8

Ingredients:


  • 1 lb. (500 g) turnips with greens attached
  • 1/4 cup (2 fl. oz./60 ml) plus 2 Tbs. olive oil
  • Kosher salt and freshly ground pepper

Directions:

Preheat an oven to 425°F (230°C).

Cut the greens from the turnips. Wash the greens thoroughly under cool running water, drain and coarsely chop. Set aside.

Cut the turnips in half through the stem end; quarter the turnips if they are large. In a large bowl, toss the turnips with 1/4 cup (2 fl. oz./60 ml) of the olive oil and season with salt and pepper. Arrange the turnips, cut side down, in an ovenproof sauté pan.

Roast the turnips until tender but not mushy, about 18 minutes. Transfer the turnips to a serving platter and cover with aluminum foil to keep warm.

In the same sauté pan over medium-high heat, warm the remaining 2 Tbs. olive oil. Add the turnip greens and sauté until tender, about 2 minutes.

Arrange the sautéed greens next to the turnips, season with more salt and pepper to taste and serve immediately. Serves 4.

Williams-Sonoma Test Kitchen

    Current date/time is Sun Dec 04, 2016 6:16 am