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
Advertisement

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.

    Advertisement
  • 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; 6.9 g total fat; 1.9 g saturated fat; 6 mg cholesterol; 271 mg sodium. 276 mg potassium; 11.2 g carbohydrates; 2.1 g fiber; 6 g sugar; 3.2 g protein; 2782 IU vitamin a iu; 29 mg vitamin c; 65 mcg folate; 135 mg calcium; 1 mg iron; 22 mg magnesium;