Use both the turnips and the greens in this savory, zero-waste recipe.
Ingredients:
1 bunch hakurei salad turnips, with greens
5 T olive oil
1 t miso
1 T maple syrup
1 t shoyu
1 clove garlic
1 T cider vinegar
1 T fresh oregano
1/4 cup tamari pepitas or nut of choice
salt and pepper, to taste
Preheat oven to 425.
Cut the greens from the turnips, and soak in a bowl of water to remove any grit.
Slice the turnips into thin wedges and add to a small baking tray.
Add 2T of the oil, the miso, shoyu and maple syrup to the pan and mix together with a fork or whisk before coating the hakurei wedges in the sauce.
Roast for 25-30 minutes, or until caramelized and easily pierced by a fork.
Place the washed greens, garlic, pepitas or nuts, vinegar, oregano and salt and pepper into your food processer and whizz together, streaming in the rest of the olive oil.
Test for seasoning and add more oil if needed to get a dippable consistency.
When the hakurei are well roasted, let them cool a little before serving with the pesto as a dip, along with some crackers or crusty bread.
