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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Turnips
Preheat your oven to 425°F (220°C). Peel the turnips and cut them into bite-sized cubes. Toss the turnips in a mixing bowl with olive oil, salt, and black pepper until evenly coated.
- 2
Roast the Turnips
Spread the seasoned turnips on a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, or until they are golden brown and tender, stirring halfway through.
- 3
Toast the Hazelnuts
While the turnips are roasting, place the hazelnuts on a separate baking sheet and toast them in the oven for about 10-12 minutes, or until they are fragrant and lightly browned. Remove from the oven and let cool, then chop coarsely.
- 4
Sauté the Greens
In a large skillet, heat a little olive oil over medium heat. Add the dark leafy greens and sauté for about 5-7 minutes until they are wilted and tender. Season with salt and pepper to taste.
- 5
Combine and Serve
In a large serving bowl, combine the roasted turnips, sautéed greens, and toasted hazelnuts. Drizzle with Quince Amba and toss gently to combine. Serve warm.
