Roasted Turnip with Wilted Spinach

The turnip does not get enough love. I can't understand it. Plain, raw turnips are mildly sweet and perfectly crunchy and make the most delicious snack or addition to veggie trays (move over store-bought celery). Plus they stay good for forever. I mean it, forever. Just check out this beauty that I purchased from Harvest and Blooms Farm at our Springfield Holiday Farmers Market back in NOVEMBER!

Sure her roots are sprouting tiny hairs (no that is not mold, turnips just have cute, fuzzy little roots), but she's been nice and cool in my fridge for almost 4 months and is still perfectly edible with a little scrub and a peel. (Just use good common sense and don't eat anything that smells funky or feels squishy.)

Alright, well you might not think she's beautiful, but I do. Call me crazy but I like my beauty a little on the unconventional side. Whether you're tastes run unconventional or classic though, there's one thing I know we are both going to agree on, and that's how delicious and easy this Roasted Turnip with Wilted Spinach recipe is. A little sauteed turnip, some fresh wilty greens, a nice sharp viniagrette for a punch of flavor- it's an easy go-to for a cozy dinner or as a light side, and it packs up great for lunch the next day. It's also good for those days when the only thing you can find in your fridge is a four month old turnip. But you don't need to wait that long to eat one, pick up some fresh turnips at your winter farmers market today!

Oh and did I mention that turnips are cheap? Like, super cheap. Like, maybe the least expensive vegetable at the farmers market cheap. Which means this dish is basically like pre-packaged ramen noodle soup. But tastier. And healthier. And prettier. And not as sad. And really nothing like ramen noodle soup at all, except that its just as budget friendly and you could be eating it instead!

Turnip Nutrition Information:

Turnips are a good source of vitamin C (particularly raw), potassium, and calcium. Turnip greens top the nutritional charts as an excellent source of vitamins A, C, and B complex, and the minerals potassium, magnesium, and calcium. Turnips are also one of the cruciferous vegetables believed to prevent cancer.

Storage Tips:

Store turnips unwashed in a plastic bag in the refrigerator for 1-2 weeks. Store turnip greens separately, wrapped in a damp towel or plastic bag in the hydrator drawer of the refrigerator. Use as soon as possible. For longer-term storage, turnips may be packed in moist sand and kept in a cool but not freezing location.

Nutrition and storage info from Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce, Third Edition

Roasted Turnip with Wilted Spinach

Recipe by Copper Pot Cooking Studio

Ingredients

  • 2 bunches baby turnips with greens (about 1 1/2 pounds) Note: If your turnips do not have the greens attached, you can substitute and additional 2 cups of spinach.

  • 1 T extra-virgin olive oil

  • Coarse salt and freshly ground pepper

  • 2 teaspoons apple cider vinegar

  • 2 teaspoons Dijon mustard

  • 4 cups spinach, washed well

  • 2 slices bacon thinly sliced crosswise

  • 1 shallot, minced

Note: I got my spinach from Choice Roots Farm and my turnips from Harvest and Blooms Farm).

Directions

1. Preheat oven to 400 degrees. Wash turnips and greens well. Trim greens from turnips and set aside.

2. Cut turnips into 1-inch pieces. Toss turnips with oil and kosher salt on a rimmed baking sheet. Roast, tossing after 15 minutes, until golden brown and tender, about 35 minutes.

3. Tear greens into 3-inch pieces and toss with spinach.

4. Whisk together vinegar, mustard, salt, and pepper to taste.

5. About 5 minutes before turnips are finished roasting, heat a small high-sided skillet over medium-high heat. Cook bacon, stirring, until crisp, 4 to 5 minutes. Add shallot, and cook until soft, 1 to 2 minutes. Remove from heat, and stir in vinegar mixture. Toss in greens and spinach to wilt and add roasted turnips. Serve and enjoy!

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