Okay, kids, boil away! “No way!” I hear hordes shouting. Yes, indeed, I’m here to tell you that those staple roots available at very reasonable prices at farmers markets in early summer and fall to winter are actually an enjoyable vegetable to eat at dinner. They’re a low carb alternative to potatoes on your dinner plate. And if you cook them promptly the greens are delicious with ’em, so you get a double dose of veggies — roots and greens — for one effort. And everything is better with roasted garlic, which this has.
Here’s what you do, per the very excellent and wacky Power Vegetables by the Lucky Peach folks. Boil them and toss them with a snazzy anchovy, caper vinaigrette and eat your low-carb veggies happily. You boil the peeled, cut turnips for 15 minutes or less, throw in their greens at the end (or arugula or spinach, as I did), then toss with a Riviera/Italian wacky vinaigrette and … wow! A great side to chicken or I’m told roast pork.
5 garlic cloves, unpeeled
3 anchovy filets
1 t capers, rinsed and chopped
2 T chopped parsley
1/2 T red wine vinegar
1 T olive oil
4 turnips, peeled and cut into large bite-size pieces
Turnip greens, arugula or spinach (all optional)
- Heat oven to 300 degrees (or can go to 350 if need be)
- Put garlic cloves on pan and bake for 30 minutes until soft. Peel when cool enough to handle. Mash if you want.
- Put up large pot of water to boil.
- Make (low-volume liquid) vinaigrette: Put anchovies, capers, parsley, oil, vinegar & S&P in a jar and shake. Add garlic if cool, or else just hold on side to add with turnips later.
- When water boils and you’re ready to eat in 15 minutes, salt water and add turnips and boil for 15 minutes or until no resistance when poked with a knife, but before turning mushy. Add greens at end and drain, returning all to pot. Add dressing and garlic and stir well. Serve hot.