Roasted Turnips and Shallots with Turnip Greens Soup
- 2 bunches of young turnips with greens
- 3 medium shallots, peeled and cut into 1 ⁄2-inch pieces
- 2 teaspoons extra-virgin olive oil
- Fine sea salt
- 3 cloves garlic, minced
- 1 2-inch sprig rosemary
- 6 cups Simple Stock
- White pepper
Instructions:
This is a great spring soup since turnips are good for general detoxification.
- Preheat the oven to 400°F.
- Trim the roots from the turnips and cut into 1⁄2-inch pieces. Set the greens aside. In a medium-size bowl, toss the turnip pieces and shallots with 1 teaspoon of the olive oil and 1/4 teaspoon of salt. Spread them in a parchment-lined baking dish and roast for 1 hour, stirring every 15 minutes for even browning.
- While the turnips are roasting, trim and discard the tough stems from the greens. Chop them into bite-size pieces, rinse well, and drain. Combine 1 teaspoon of olive oil and the garlic in a large saucepan over medium heat. Sauté for 11⁄2 minutes, until fragrant, then add the greens and 1⁄4 teaspoon salt. Sauté the greens until tender, stirring occasionally, about 5 minutes. Add the Simple Stock to the saucepan and set aside.
- When the turnips and shallots are done roasting, transfer them to the saucepan. Add the rosemary. Bring to a boil, then lower to a simmer and cook for 5 minutes. Add white pepper and salt to taste. Serve hot.