Roasted Hakurei Turnips with Israeli Couscous Salad by
Tags: garlic, hakureiturnip
Veggie Box hakurei turnips and greens
1 cup Israeli couscous
1 Veggie Box garlic clove, minced
pinch of red chili flakes
1/4 cup chopped Veggie Box onion
juice from half a lemon
4-5 tablespoons extra-virgin olive oil
salt and pepper to taste
Veggie Box garlic clove, minced
chopped Veggie Box onion
-5 tablespoons extra-virgin olive oil
Preheat oven to 425 degrees. Trim radishes from
greens leaving a small stub of the stems attached.
Halve each turnip, keeping the long tails intact.
Finely chop the greens.Toss the turnips with 1-2
tablespoons of olive oil, pinches of salt and pepper,
and the optional chili flakes. Place flat side-down on a
roasting pan. Roast for 5-10 minutes, or just until the
bottoms are lightly browned. Toss around in the pan
with tongs, and continue roasting another 3-5
minutes. Remove from heat and let cool.Meanwhile,
bring a pot of 3 cups water to a bowl and add the
couscous. Continue to boil for 8-10 minutes until
couscous is tender. Drain.Heat 1-2 tablespoons of
olive oil over medium-high flame and add the garlic.
Once fragrant, toss in the leaves and a pinch of salt
and pepper. Saute until just wilted, 1-2 minutes.
Transfer to a bowl and let cool.Combine the chopped
onion with the cooled couscous and greens. Add fresh
lemon juice, an extra tablespoon or so of olive oil, and
salt and pepper to taste. Serve with the roasted
radishes on top.