Pan-roasted baby turnips with their greens & chimichurri from Gjelina: Cooking from Venice, California (page 175) by Travis Lett

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Notes about this recipe

  • ellwell on June 20, 2025

    I was hoping to really like this since I had beautiful turnips from the famers market. They were ok, but even with the chimichurri, they were just ok. Not a repeat for us.

  • TrishaCP on June 10, 2018

    We liked this a lot. Chimichurri was a nice vehicle to add some depth of flavor to turnips and their greens without using meat.

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