Antonis Achilleos; Prop Styling: Kay E. Clarke, Food Styling: Tina Bell Stamos
Any Southerner will tell you that turnip greens are just as delicious as the vegetable itself. In this recipe, we use the leafy tops of baby turnips to make a bright and flavorful pesto that dresses roasted turnips. We recommend buying the smallest turnips possible, but if you can only find regular-sized turnips, simply halve and quarter them.
How to Make It
Step 1
Preheat oven to 425°F; place a rimmed baking sheet in oven 5 minutes while preheating. Trim turnip stems to 1 inch. Cut trimmed turnips in half lengthwise to measure 6 cups. Chop turnip greens to measure 4 cups. (Reserve remaining turnips and greens for another use.)
Step 2
Toss together halved turnips, 2 tablespoons of the oil, 3⁄4 teaspoon of the salt, and 1⁄2 teaspoon of the pepper in a bowl; spread in one even layer on warmed baking sheet. Roast in preheated oven until tender and golden brown, about 18 minutes.
Step 3
While turnips roast, place 2 quarts water in a large saucepan, and bring to a boil over high. Add chopped greens; cook about 30 seconds. Fill a large bowl with ice water. Drain boiled greens, submerge in ice water, and stir once. Let stand until cold, about 1 minute. Remove greens, and squeeze out excess water. Transfer to a food processor.
Step 4
Add pecans and garlic to the greens in the food processor, and process until a paste forms, stopping to scrape down sides as needed, about 1 minute. With processor running, pour lemon juice and remaining 1⁄4 cup oil through food chute in a steady stream, processing until smooth, about 1 minute. Add Parmesan, honey, and remaining 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper, and process until blended, about 10 seconds. Set pesto aside until ready to serve.
Step 5
Transfer roasted turnips to a serving platter; drizzle with pesto.
