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.

Julia Clancy
Source: EatingWell Magazine, November/December 2017

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Recipe Summary

active:
25 mins
total:
45 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; protein 3.2g 6% DV; carbohydrates 11.2g 4% DV; dietary fiber 2.1g 8% DV; sugars 5.6g; fat 6.9g 11% DV; saturated fat 1.9g 9% DV; cholesterol 6.1mg 2% DV; vitamin a iu 2782.4IU 56% DV; vitamin c 29.2mg 49% DV; folate 65.4mcg 16% DV; calcium 135.4mg 14% DV; iron 0.6mg 3% DV; magnesium 21.7mg 8% DV; potassium 276.2mg 8% DV; sodium 271.2mg 11% DV.
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