Pan-Seared Turnips

Did you know that turnips caramelize just like carrots, but have less sugar? They’re tender inside with golden-brown caramelized marks on the outside. We love the brightness from sherry vinegar and the pop of the lemon zest in this dish. Roasted red peppers add a pop of color and sweetness. It makes for a vibrant but simple side that’s ideal in the dead of winter. Here’s a little food stylist secret: when you’re quartering the turnips, leave a bit of the stem intact for prettier results. Pair the side with roasted pork tenderloin or seared cod.

pan-seared-turnips
Photo by Greg DuPree
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  • Makes 4 (serving size: ⅔ cup)
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 101.10 calories
    • Fat 6.87 g
    • Sat Fat 0.95 g
    • Cholesterol 0 mg
    • Sodium 349.53 mg
    • Protein 0.94 g
    • Carbohydrate 9.02 g
    • Sugar 3.53 g
    • Fiber 3.22 g
    • Iron 1.06 mg
    • Calcium 61.61 mg
Did you know that turnips caramelize just like carrots, but have less sugar? They’re tender inside with golden-brown caramelized marks on the outside. We love the brightness from sherry vinegar and the pop of the lemon zest in this dish. Roasted red peppers add a pop of color and sweetness. It makes for a vibrant but simple side that’s ideal in the dead of winter. Here’s a little food stylist secret: when you’re quartering the turnips, leave a bit of the stem intact for prettier results. Pair the side with roasted pork tenderloin or seared cod.

Ingredients

  1. Check 2 tablespoons olive oil
  2. Check 1 pound baby turnips, peeled and quartered
  3. Check 1 tablespoon sherry vinegar
  4. Check ½ cup coarsely chopped roasted red peppers
  5. Check ¼ cup chopped fresh flat-leaf parsley
  6. Check ½ teaspoon coarse sea salt
  7. Check ¼ teaspoon lemon zest

Directions

  1. Heat olive oil in a large skillet over medium-high. Add turnips, and cook, stirring occasionally, until tender, about 12 minutes. Add vinegar, and toss to coat. Transfer to a bowl, and toss with chopped red peppers, parsley, salt, and lemon zest.