The small white spring turnips that you have in your share this week are a real treat. Different from the more familiar winter turnips, these little guys are tender, juicy and sweet. You can eat them raw or cook them and the greens are absolutely delicious too. Don't be put off by the tiny holes in the greens - this is flea beetle damage and is purely aesthetic. If you throw the greens with a bit of garlic (or scapes) and sauté them quickly, they are delicious.
Servings6
AuthorFrom http://www.fortheloveoffoodblog.com
Ingredients
2bunches baby turnips, tops trimmed to a 2 inches
1tablespoonspicy brown mustard
1tablespoonapple cider vinegar
2tablespoonextra virgin olive oil
1tablespoonmaple syrup(optional)
Instructions
Preheat oven to 400 degrees F.
Lay turnips flat on a sheet pan and roast for 10 "“ 15 minutes, or until skins are light brown and turnips are tender.
Mix spicy brown mustard, apple cider vinegar, olive oil, and maple syrup (if desired) and serve along side turnips for dipping