I originally wrote this recipe for Nextdoorganics, the CSA I receive on a weekly basis. I was so excited to see baby turnips in my bag this week because they're one of my favorite things to cook. Baby turnips are amazing. Seriously. Tender, sweet, and just a teensy-tiny bit bitter and peppery, these mellow little veggies are perfect paired with this slightly biting mustard cream sauce. This recipe is super easy to whip up and everyone will be amazed. Bring it to a potluck for a deliciously simple and elegant side dish. The walnut oil drizzled over the microgreens adds an interesting nutty flavor that we absolutely loved. We served this with simple seared chicken breasts, spooning extra sauce over the chicken. It was divine. —Kylie Thompson
What You'll Need
Roasted Turnips and Rutabaga
salt and pepper
Mustard Cream Sauce
salt and pepper
loosely packed microgreens
walnut oil (optional)
Prep Your Ingredients: Preheat oven to 400ºF. Trim the greens from the baby turnips (save greens for another use) and cut the turnips in half. Peel the rutabaga and cut into wedges. Mince the shallots. Wash the microgreens and set aside.
Roast the Veggies: Line a baking sheet with turnips (cut side down) and rutabaga wedges. Drizzle with olive oil and toss to coat. Season with salt and pepper. Roast for 15 minutes until browned on the bottoms. Flip the vegetables and roast for an additional 5-7 minutes until all the vegetables are fork tender.
Make the Sauce: In a small sauce pan, add the wine and boil for two minutes. Add the minced shallots and boil for an additional 4-5 minutes until the liquid has reduced and the alcohol has cooked off. Reduce to simmer. Add the heavy cream, dijon mustard, parsley, and season with just a touch of salt and pepper to taste. Simmer for 10 minutes
Plate it Up: Spoon the roasted veggies into a serving bowl and spoon as much of the mustard sauce as you like over the vegetables (you may have extra.) Top with microgreens and drizzle with walnut oil (optional).