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
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.
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.
I love this recipe! So simple and good. I also made this with kohlrabi once, and that was delicious, too.
this was delicious! i lightly cooked the garlic and capers. a repeat for sure!
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.