This came about because I had both turnips and mushrooms to use up, and I figured if I made the mushrooms beef-y, it would work with the turnips. I was skeptical, but it came out better than expected.
bunch roasting turnips with greens, separated
garlic, minced (probably almost a head)
fresh herbs, chopped (rosemary, thyme, basil, whatevs)
dried herbs de provence
mushrooms – I used button, but portobellos would be awesome
red wine
onion, chopped
olive oil
Rinse greens, remove the larger parts of the stem (freeze for veggie stock!), and set aside. Peel turnips and chop into 1 or 2 inch chunks. Drizzle turnips with oil and herbs, stir to combine. Wrap in foil and place on a med-low grill for maybe 40 minutes, until soft and roasty. Blanch greens briefly, and rinse. Saute onions and garlic, then add mushrooms and dried herbs and saute maybe 5 min. Add wine to pan, maybe a 1/2 cup to start, or less. Simmer for a minute, then add turnip greens. Simmer another 5 minutes or so – greens should be wilted but not mushy or gray. Add more wine if needed. Serve roasted turnips from the grill on a bed of the greens/mushrooms and liquid.
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