Springtime is the perfect moment to find beautiful baby turnips. You won’t always find them in the market but when you do grab them and whip up this delicious Parboiled Baby Turnips Sautéed in Olive Oil and Garlic dish.
You may think turnips don’t appeal to you and that their flavor is too strong: think again! Baby turnips are a different veggie altogether and have a delicate sweet flavor and slightly crunchy texture that is delightful.
My favorite way to make them is parboiled and then gently sautéed in olive oil, garlic and just a hint of peperoncino (chili pepper).
Parboiled Baby Turnips Sautéed in Olive Oil and Garlic
Ingredients:
10 baby turnips with their greens
4 tablespoons extra virgin olive oil
One garlic clove, peeled and chopped
One peperoncino
Salt to taste
Procedure:
Leave the greens attached to the turnips.
Trim the end of the turnip bulb and about a half inch from the top of the greens.
Rinse them gently under cool water – no need to peel the turnips.
Bring a pot of salted water to a boil.
Place the turnips with their greens in the simmering water and gently simmer 3 to 5 minutes.
Use a slotted spoon to remove the turnips from the water (keep the cooking water) and place into an ice cold water bath.
In the meantime sizzle the garlic and peperoncino in the olive oil.
Add the turnips to the olive oil along with one cup of the turnip cooking water.
Gently sauté over a low to medium flame just until the turnips are tender crisp, about 3 to 4 minutes.
Add additional turnip cooking water as needed.
Ideally you want the turnips to take on a delicious garlicky and hot pepper flavor but still remain creamy white and the greens a bright green.
Salt to taste and serve.
Parboiled Baby Turnips Sautéed in Olive Oil and Garlic are delicious on their own or served alongside your favorite meat or fish dish. It’s delicious served with Whole Grain Farro Nut Bread!
Baby turnips are a great addition to your garden and can be planted with seeds.
Please note that the below printable recipe can be viewed and printed in either metric or U.S. conventional measurements; just click on your preference within the recipe.
Ingredients
- 10 baby turnips with their greens
- 4 tablespoons extra virgin olive oil
- 1 garlic clove peeled and chopped
- 1 peperoncino
- Salt to taste
Instructions
- Leave the greens attached to the turnips.
- Trim the end of the turnip bulb and about a half inch from the top of the greens.
- Rinse them gently under cool water – no need to peel the turnips.
- Bring a pot of salted water to a boil.
- Place the turnips with their greens in the simmering water and gently simmer 3 to 5 minutes.
- Use a slotted spoon to remove the turnips from the water (keep the cooking water) and place into an ice cold water bath.
- In the meantime sizzle the garlic and peperoncino in the olive oil.
- Add the turnips to the olive oil along with one cup of the turnip cooking water.
- Gently sauté over a low to medium flame just until the turnips are tender crisp, about 3 to 4 minutes.
- Add additional turnip cooking water as needed.
- Ideally you want the turnips to take on a delicious garlicky and hot pepper flavor but still remain creamy white and the greens a bright green.
- Salt to taste and serve.
- Turnips are delicious on their own or served alongside your favorite meat or fish dish.
Nutrition
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