Caramelized Turnips With Capers, Lemon and Parsley
Updated June 6, 2024
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3pounds small turnips or daikon radish
- 3tablespoons olive oil
- Salt
- pepper
- 2small garlic cloves, finely chopped
- 1tablespoon capers, rinsed and roughly chopped
- Zest of ½ lemon
- 3tablespoons flat-leaf parsley, roughly chopped
- Juice of ½ lemon, or to taste
Nutritional analysis per serving (10 servings)
79 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 1 gram protein; 352 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel turnips, halve lengthwise and slice into half-moons ¼-inch thick.
- Step 2
Heat olive oil in a large cast-iron skillet over medium-high heat. Working in batches if needed, add turnips. Sauté, turning often and lowering the heat if necessary, until nicely browned and cooked through, about 8 to 10 minutes.
- Step 3
Season with salt and pepper, then transfer to an oven-proof serving dish. If not serving immediately, leave at room temperature for 2 to 3 hours, or refrigerate and bring to room temperature, before reheating in a 400-degree oven for 10 minutes.
- Step 4
To serve, mix garlic, capers, lemon zest and parsley; sprinkle over turnips. Drizzle with lemon juice.
Private Notes
Comments
Very good, but I made some substitutions and additions. - Didn't have parsley and it is generally disliked in the house, so I tossed in a few handfuls of baby spinach to wilt at the end. - Added shallot ad thyme with the garlic and lemon - Served with grilled swordfish steaks and it worked great a side, would do again with other fish.
Instead of sautéing in a pan, i tossed the turnips in olive oil and roasted them on a jelly roll pan covered with parchment paper in a 425F oven. After about 10 minutes they were nicely browned on one side, and I turned them over to brown on the other side. I added salt and pepper, then tossed them in the lemon juice, zest, capers and garlic. Tastes good, and this was much simpler, (less attention, less messy) than sautéing first. I would love to hear what is gained from the sautéing step.
I love this recipe! So simple and good. I also made this with kohlrabi once, and that was delicious, too.
Made this with a 1lb daikon radish, and the result was very bitter. Add sugar?
My "maiden voyage" with turnip. We loved it!! The sweet of the turnip, salty capers, lemon made the dish.
When your husband harvests a boatload of turnips, you look for new ways to cook them. I tried this recipe tonight and it was a winner. I only used 1 1/2 lbs of turnips, but made the full amount of dressing. Had to use dried parsley. I took the suggestion to roast the turnip slices in the oven and put them in a 425 degree oven for around 20 minutes on a foil covered sheet pan, till they were throughly carmelized, turning every 10 - 15 minutes. Delicious.
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