If you find turnips with their greens still attached at your farmers' market, snatch them up for this healthy vegetable recipe. Otherwise, spinach makes a good sub for the turnip greens. Source: EatingWell Magazine, November/December 2017

Julia Clancy


Ingredient Checklist


Instructions Checklist
  • Heat oil and garlic in a large skillet over medium heat until fragrant, 1 to 2 minutes. Add turnips, water, lemon juice and 1/4 teaspoon salt. Cover and bring to a boil over high heat. Reduce heat to a simmer and cook until barely tender, about 10 minutes.

  • Add greens and cook, uncovered and stirring occasionally, until the liquid has evaporated and the turnips are very tender, 10 to 15 minutes. Add more water, 1/4 cup at a time, if the greens begin to stick before the turnips are tender.

  • Sprinkle the vegetables with flour, increase heat to medium and cook, stirring, for 30 seconds. Add milk, nutmeg, white pepper and the remaining 1/4 teaspoon salt. Cook, stirring, until the sauce is thick enough to coat the back of a spoon, 2 to 3 minutes. Serve topped with the reserved lemon zest.

Nutrition Facts

116 calories; total fat 6.9g 11% DV; saturated fat 1.9g; cholesterol 6mg 2% DV; sodium 271mg 11% DV; potassium 276mg 8% DV; carbohydrates 11.2g 4% DV; fiber 2.1g 8% DV; sugar 6g; protein 3.2g 6% DV; exchange other carbs 1; vitamin a iu 2782IU; vitamin c 29mg; folate 65mcg; calcium 135mg; iron 1mg; magnesium 22mg.