Any root vegetable with greens, such as beets or radishes, can be used in this buttery, caraway-spiced dish from chef Hugh Acheson. He favors petite Hakurei turnips, their skins so tender that they don’t need to be peeled. Acheson roasts them to bring out their natural sweetness and serves them alongside their sautéed greens. This recipe first appeared in our December 2014 issue with the story Down Home In Georgia.
Roasted Turnips with Buttered Greens
Any root vegetable with greens, such as beets or radishes, can be used in this buttery, caraway-spiced dish. Acheson favors delicate Hakurei turnips.
Yield: serves 4-6
Ingredients
- 4 tbsp. unsalted butter
- 1 lb. small white turnips with green tops, such as Hakurei, turnips halved, greens roughly chopped
- Kosher salt, to taste
- 1⁄2 tsp. caraway seeds
Instructions
- Heat oven to 400°. Melt 2 tbsp. butter in a 12″ ovenproof skillet over medium-high. Working in batches, cook turnips, cut side down, until browned, 4–6 minutes. Return all turnips to pan and season with salt. Transfer to oven; bake until tender, 12–15 minutes. Transfer to a serving platter; keep warm.
- Wipe skillet clean and toast caraway seeds over medium-high until they pop, 1–2 minutes; transfer to a bowl. Add remaining butter to skillet; melt. Cook turnip greens until wilted, 3–4 minutes. Stir in reserved caraway seeds and salt; cook 1 minute. Transfer to platter with roasted turnips.