Image By Boston Organics
4 tbsp. unsalted butter1 lb. small hakurei turnips, halved
1 bunch turnip greens (or chard or Olivia’s Organics Saute Blend)
Kosher salt, to taste
½ tsp. caraway seeds
Any root vegetable with greens, such as beets or radishes, can be used in this buttery, caraway-spiced dish from chef Hugh Acheson. He favors petite Hakurei turnips, their skins so tender that they don’t need to be peeled.Heat oven to 400 F. Melt 2 tbsp. butter in a 12″ ovenproof skillet over medium-high. Working in batches, cook turnips, cut side down, until browned, 4–6 minutes. Return all turnips to pan and season with salt. Transfer to oven; bake until tender, 12–15 minutes. Transfer to a serving platter; keep warm.
Wipe skillet clean and toast caraway seeds over medium-high until they pop, 1–2 minutes; transfer to a bowl. Add remaining butter to skillet; melt. Cook greens until wilted, 3–4 minutes. Stir in reserved caraway seeds and salt; cook 1 minute. Transfer to platter with roasted turnips.
Tested and Approved by Boston Organics (Brittany Roberts)
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This recipe was most recently featured in
Boston Organics Newsletter No. 05 of 2015.