Larger turnips or those that have been stored for a while can have a bitter aftertaste. A bit of sugar fixes that in this healthy vegetable recipe, but if you have small, young turnips, you can omit the sugar. This recipe makes about 1 cup of arugula pesto; use the extra as a spread on sandwiches or to dress up any roasted vegetable, pasta dish or soup.

Source: EatingWell Magazine, November/December 2016


Recipe Summary test

1 hr


Arugula Pesto


Instructions Checklist
  • To prepare turnips: Position a rack in lower third of oven; preheat to 425 degrees F. Place a large rimmed baking sheet in the oven while it heats.

  • Cut turnips into quarters (if medium) or eighths (if large). Toss with butter, salt and pepper in a large bowl. Spread the turnips on the hot baking sheet in a single layer, with a cut side down.

  • Roast the turnips in the lower third of the oven until starting to brown on the bottom, about 20 minutes. Turn them over so the other cut side is down. Sprinkle with sugar and add water to the pan. Carefully cover with foil. Continue roasting until very tender, about 20 minutes more.

  • To prepare pesto: Toast pine nuts in a small dry skillet over medium heat, stirring occasionally, until golden, 7 to 10 minutes. Transfer to a food processor. Add arugula, cheese, garlic, oil and lemon juice; process until pureed.

  • Toss the turnips in a bowl with 1 teaspoon of the pesto. To serve, spread creme fraiche and 1 tablespoon pesto on a serving platter. (Save the remaining pesto for another use.) Spoon the turnips on top. Season with more pepper to taste.


To make ahead: Refrigerate pesto (Step 4) for up to 2 weeks.

Nutrition Facts

2/3 cup each
96 calories; protein 1.7g; carbohydrates 10.2g; dietary fiber 2.5g; sugars 6.4g; fat 5.8g; saturated fat 3g; cholesterol 11.4mg; vitamin a iu 99IU; vitamin c 29mg; folate 21.4mcg; calcium 51.2mg; iron 0.5mg; magnesium 17.4mg; potassium 270.7mg; sodium 247.3mg; thiamin 0.1mg; added sugar 1g.

2 vegetable, 1 fat