Serves: 2-4 | prep Time 10 minutes | Cook time 30 Minutes

• 4 baby turnips
• 1 tablespoon unsalted butter
• 2 tablespoons Panko bread crumbs
• 2 teaspoons minced mint leaves
• 1/2 teaspoon grated lemon zest
• salt & pepper to taste

In a large saucepan of boiling water cook turnips 10 minutes and drain. When turnips are cool enough to handle, cut each into wedges.

In a large skillet cook turnips in butter over moderate heat, stirring occasionally, until almost tender and golden on the edges, about 10 minutes. Stir in Panko bread crumbs, mint, zest, salt and pepper to taste. Cook, stirring occasionally, until turnips are tender, about 5 minutes.

Plate and enjoy!

Serves: 6-8 | prep time 10 minutes | Cook time 60 minutes

• 3 TBsp butter
• 8-12 oz ham hock, chopped
• 1 medium onion, chopped
• 2 slices applewood-smoked bacon, chopped
• 1 lb collard greens (about 2 bunches), center ribs and stems removed, leaves chopped
• 1 lb turnip or mustard greens (about 2 bunches), bottom stems trimmed, chopped
• 1 turnip, peeled, coarsely chopped
• 2 TBsp prepared horseradish
• 2 TBsp sugar
• 1 TBsp kosher salt plus more for seasoning
• 1 tsp crushed red pepper flakes

Melt butter in a large pot over medium heat. Add ham hock, onion, and bacon. Cook, Stirring occasionally, until onion is translucent, about 8 minutes.

Add all greens, turnip, horseradish, sugar, 1 Tbsp salt, 2tsp pepper, red pepper flakes, and 6 cups water. Cook, partially covered, stirring occasionally, and adding more water by tablespoonfuls in pan is too dry, until greens are tender, 45-60 mins. Season to taste with salt and pepper.

Serving size: 4

INGREDIENTS

* 1 1/4 lb baby turnips, halved lengthwise 

* 1 1/4 lb radishes in mixed varieties, halved lengthwise 

* 2 tbsp olive oil 

* 4 tbsp butter, at room temperature 

* 1 1/2 tsp lemon zest (from 1 lemon) 

* 1 clove garlic, grated 

* 2 tbsp chopped fresh curly or flat-leaf parsley 

* kosher salt 

* freshly ground black pepper

METHOD

* Preheat the oven to 450°. On a large rimmed baking sheet, toss the turnips, radishes, and oil.  Season with salt and pepper. Roast the vegetables, turning them halfway through cooking, until  tender and browned in spots, 25 to 30 minutes.  

* Meanwhile, in a large bowl, mix the butter, lemon zest, and garlic; season with salt and pepper.

* When turnips are out of the over, toss them into the bowl with the butter mixture, stir gently.  Add parsley and serve.