Pan-roasted turnips from Modern Jewish Cooking: Recipes & Customs for Today's Kitchen (page 107) by Leah Koenig

  • white turnips
  • parsley

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on January 12, 2025

    I greatly prefer hakurei turnips, but I had purple top CSA turnips to use, so a search brought me to this recipe. I really loved the addition of lemon juice at the end to cut down on the bitterness of the roots.

  • ricki on December 02, 2019

    Not my mother-in-law's turnips! I bet her son would like Tokyo turnips prepared this way; the hard part will be convincing him to try. Seasoned with only black pepper and lemon juice, and I didn't miss the salt. Separately sautéed their greens with sliced garlic and red pepper flakes, added some cannellini beans and shaved pecorino. Satisfying lunch.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.