Description
Quartered turnips and radishes with their greens, half pan-roasted and half warmed through, plated with green goddess dressing, pumpernickel dirt crumbs, and spring garnishes.
Ingredients
Scale
- 1 bunch turnips, such as Hakurei or scarlet, with greens
- 1 bunch radishes, such as breakfast or globe, with greens
- Olive oil
- Salt and freshly ground black pepper
Garnishes (choose any):
- Snow peas, blanched
- Fresh shucked peas, blanched
- Organic shimeji or enoki mushrooms
- Asparagus tips, blanched
- Cucumbers, sliced
- Lotus root chips
- Chervil or dill
- 1 small head fresh romaine
Instructions
- Wash the root vegetables well and let dry. Quarter them with the tops attached, drizzle lightly with olive oil, and season with salt and pepper. Set aside half.
- Heat a large sauté pan and roast the other half, cutting larger roots smaller so they cook evenly.
- Remove from heat and toss both batches together, using the residual heat to gently warm the raw vegetables.
- Assemble with the green goddess dressing, pumpernickel dirt crumbs, and garnishes.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Pan-Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/5 of vegetables
- Calories: 110