arrow-down icon arrow-left icon arrow-right-thin icon arrow-right icon calendar icon circle-plus icon cross icon facebook foodicons icon Stroke 1 Granor Farm granor-farm icon hamburger icon instagram icon linkedin mail icon print icon search icon spinner icon stamps stamps stamps stamps stamps tick icon twitter youtube

Roasted Turnips and Their Greens

This recipe is more of the sum of its few parts, and an atypical way to serve salad turnips.

Print this page


1 bunch salad turnips
3 cloves garlic, sliced thinly
1/4 cup white wine
1/4 tsp chili flakes or sliced fry cayenne


  1. Separate the turnip root from the leaves and cut into halves or quarters
  2. Cut the leaves into 2" long pieces
  3. Heat a glug of neutral oil in a large frying pan over high heat until smoking
  4. Add the cut turnips with a pinch of salt and let them sear until darkly caramelized
  5. Flip and sear the other cut side
  6. Add the leaves and toss to combine
  7. Add the white wine, garlic and chili flakes (it will steam heavily)
  8. Cook until the leaves are wilted and the wine is reduced