INGREDIENTS
2 pounds turnips (tender leaves reserved), peeled and cut in half
3 tablespoons unsalted butter, browned
1 tablespoon thyme leaves, chopped
1 ½ teaspoons sugar
½ teaspoon salt
1 garlic clove, minced
3 tablespoons olive oil
turnip greens, roughly chopped
salt and pepper
directions
1. Preheat the oven to 400°F.
2. Trim the greens from the turnips, leaving about ½-inch of the stem on top and reserving the greens. Peel turnips and cut in half vertically (cut any extra large ones in quarters and leave any tiny ones whole).
3. Heat butter in a small saucepan over medium heat just until it starts to turn brown and smell nutty. Pour brown butter over the turnips and toss with thyme leaves, sugar, and salt. Transfer to a rimmed baking sheet and roast in the oven for 30 minutes.
4. Meanwhile, wash, dry, and roughly chop the turnip leaves, discarding any that don’t look nice.
5. Heat a large sauté pan over medium heat, add olive oil, turnip greens, garlic, and salt and pepper. Cook 5-7 minutes, or until leaves are wilted and stems are tender.
6. Place warm turnip greens on a platter and top with roasted turnips.