Alright people. Summer is in full throttle and it is time to get cookin' those amazing summer veggies and fruits. I am going berserk with all the options that are out there. I mean, who doesn't get inspired by all those colours and flavours?
I discovered baby turnips last year and started out not quite knowing what to do with those gems besides adding them to my salads. They are super tasty and delicious raw so why cook them? But then I found out a few recipes that really helped elevate the taste and bring them to a whole new level.
This recipe is one of my favorites and is greatly inspired by Travis Lett, a chef who's creativity with veggies is unparalleled; his beautifully orchestrated veggie plates at Gjelina are some of the best I have ever tasted. Now get cookin'!!!
Pan Roasted Baby Turnips & Chimichurri Greatly inspired by Travis Lett, chef at Gjelina Restaurant in Venice Beach
INGREDIENTS For the chimichurri
1 bunch of cilantro, stemmed
1/2 bunch fresh flat parsley, stemmed
1/2 bunch fresh mint, stemmed
1 tsp smoked paprika
1/2 shallot, roughly chopped
about 1/2 cup extra virgin olive oil
1 tbsp red wine vinegar
Kosher salt
Freshly ground black pepper
For the turnips
3 bunches of baby turnips with their greens
2 tbsp olive oil
Kosher salt
Freshly ground black pepper
4 tbsp vegetable or chicken stock
Juice of 1/2 a lemon
PREPARATION of the chimichurri In a blender, combine the cilantro, parsley, paprika, shallot, olive oil, and vinegar and stir until you get a thick liquid. Add a little bit of olive oil if you find it's too thick. Season with salt and pepper to taste.
PREPARATION of the turnips
Preheat your oven at 450˚F. Put a large cast-iron frying pan on the center rack and heat until the pan is very hot, about 10 to 15 minutes.
Separate the turnips from their greens. In a medium bowl, toss the turnips with the olive oil and season with salt and pepper. Add the turnips to the hot pan and roast in the oven until just softened, 6 to 8 minutes.
Take the pan out and put on the stove top over medium-high heat. Stir in the turnip greens and sauté briefly. Add 2 tbsp of the stock and the chimichurri, and stir to combine. Taste and adjust the seasoning. Transfer to a serving platter, squeeze in the lemon juice. Serve warm.
