Roasted Turnips and Greens? Sounds Delicious. (Full recipe in caption)

This turnip recipe is exactly the excuse you need to grab a few bunches of Hakurei turnips and actually use the entire vegetable. Roots. Greens. No waste. No apologies. That sounds like a win in our books!
Get the printable recipe from Casey Corn: https://californiagrown.org/recipes/t...

INGREDIENTS
3 bunches Hakurei turnips with greens about ¾ lb each
2 TBSP California extra virgin olive oil
1 tsp kosher salt
3 scallions
4 garlic cloves
1- inch piece of ginger
2 tsp black sesame seeds
¾ cup California extra virgin olive oil
2 TBSP soy sauce

INSTRUCTIONS
Preheat oven to 425℉ ( 220℃). Line a baking sheet with foil.
Trim the greens from the turnips, and set them aside. Trim off any long roots on the turnips and give them a good scrub. Pat dry, then cut into quarters. Add the cut turnips to a bowl and toss with the 2 TBSP of California extra virgin olive oil and salt, then arrange evenly over the prepared baking sheet.
Place in the oven for 20-25 minutes, turning halfway, and roast until golden. Remove from the oven when ready.
While the turnips roast, make the sauce. Bring a large pot of heavily salted water to a boil. Clean the turnip greens thoroughly, discarding any yellowed ones. Trim the stems off and discard, leaving the leafy greens.
Prepare a large bowl of ice water, then add the greens to the boiling water. Cook 2-3 minutes until deep green and soft, then quickly transfer them to the ice bath.
Finely chop the scallions (white and light green parts), and place in a heat-safe bowl. Microplane the garlic into the bowl, then peel the ginger and grate into the bowl as well. Add in the sesame seeds.
In a small pot, heat the remaining California extra virgin olive oil to 275℉ (135℃), or until shimmering at the bottom of the pot. Carefully pour over the scallion mixture, then stir to combine and let cool. Once cool, stir in the soy sauce.
Remove the greens from the ice bath and squeeze out as much water as possible, then finely chop and stir into the sauce.
Transfer the turnips to a serving bowl or plate, and spoon the sauce over the top, or toss together. Serve hot or cold.

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