We are eating from the garden days as much as we can and I can’t wait for the small white Hakurei turnips to be ready. A friend brought a bunch from the farmers market the other day – so recently plucked from the ground the leaves were still perky.
I used tomato powder, dehydrated and ground last summer and still fresh and tomato-y. (Put this on the list of things to make during the summer gardening season.) Substitute smoked paprika, sweet paprika, chipotle chili powder, or any other fiery sprinkle.
Hot honey is a dream of a pantry staple. Make your own by steeping dried chilis or red pepper flakes in warmed honey. Let the honey cool and intermingle with the chiles, then reheat and strain out the solids.
I chopped the greens, sauteed them quickly in garlic and olive oil, then splashed with lemon juice, salt, and pepper, then plated the halved roasted turnips on top of the wilted greens.
1 bunch (about 8) small white hakurei (often called salad) turnips, cleaned and halved.
2 tablespoons olive oil
1 teaspoon tomato powder (see Substitutions, above)
Salt, pepper, hot honey
Heat oven to 425°F. On a small baking sheet lined with parchment, place the turnips cut side down. Sprinkle the tomato powder generously over the turnips and sprinkle with salt.
Roast for 25 to 30 minutes, until browning across the surface and tender. Remove from the oven and sprinkle with freshly ground pepper and lashings of hot honey. Serve right away.