Katchkie Spiced Roast Turnips and Tops

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This dish celebrates the beauty of the whole vegetable — root to leaf. Katchkie Spiced Roast Turnips and Tops brings out the earthy sweetness of roasted turnips balanced by the warmth of smoked paprika, honey, and cider vinegar. With tender greens, caramelized onions, and hearty garbanzos, it’s a vibrant, flavorful side that reflects the Chefs’ Choir(SM) spirit: creative, seasonal, and full of heart.

Katchkie Spiced Roast Turnips and Tops

by Chef Saul Bolton

Ingredients

8 tennis-ball-sized turnips with tops
(remove tops, wash, spin dry, and roughly chop; peel turnips and cut into 1-inch pieces)
3 Tbsp coconut oil
3 Tbsp honey
Sea salt, to taste
Fennel seed, to taste
2 cups white onion, sliced
2 cloves garlic, sliced
2 cups canned garbanzo beans
1 tsp smoked paprika
2 Tbsp cider vinegar

Procedure

Toss turnips with 1 tbsp coconut oil & honey. Season with sea salt, Bake at 350F until tender and caramelized
Heat sautee pan. Add 2 tbsp coconut oil and garlic. Toast garlic until well browned. Add onions, fennel seed and cook until translucent.
To finish, add roasted turnips, turnip tops, & garbanzos to onion mixture. Season with cider vinegar, smoked paprika, and salt to taste. Serve warm as a side.