Parboiled Baby Turnips Sautéed in Olive Oil and Garlic
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).
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.
Serving: 80g | Calories: 844kcal | Carbohydrates: 80g | Protein: 11g | Fat: 57g | Saturated Fat: 8g | Sodium: 820mg | Potassium: 2330mg | Fiber: 22g | Sugar: 47g | Vitamin C: 265mg | Calcium: 366mg | Iron: 4mg