Preheat oven to 425°F (220°C). Trim any stems and roots from the turnips and peel if skins are tough. Halve or quarter turnips so pieces are roughly 1 to 1 1/2 inches. Place on a rimmed baking sheet and toss with 2 tbsp olive oil, 1 tsp sea salt, 1/2 tsp black pepper, and the thyme leaves until evenly coated. Spread in a single layer, cut side down if halved, and roast 20–25 minutes until golden brown and tender when pierced with a knife. During the last 5 minutes, sprinkle lemon zest over the turnips and return to oven.

Whipped Pistachio Feta

Blend feta mixture

While the turnips roast, crumble the feta into a food processor. Add 2 tbsp Greek yogurt, 1 tbsp olive oil, 1 tsp lemon juice, 1/4 tsp black pepper, and 1/4 cup shelled pistachios. Pulse to combine, then process on medium speed until smooth and whipped, about 30–60 seconds. If the mixture is too thick, add up to 1 tsp hot water to loosen and blend again. Taste and adjust lemon or pepper. Transfer to a bowl and refrigerate briefly if desired to firm slightly.

Golden Raisin Agrodolce

Soak and reduce

Combine 1/4 cup golden raisins, 1 tbsp white wine vinegar, 1 tsp honey, 2 tbsp water, 1/8 tsp red pepper flakes, and 1/4 tsp fine sea salt in a small saucepan. Bring to a gentle simmer over medium heat, then reduce heat to low and cook 4–6 minutes until raisins are plump and liquid has slightly reduced to a glossy syrup. Remove from heat and let cool slightly. Taste and adjust sweetness or acidity as desired.

Garnish & Finish

Assemble and serve

Arrange the roasted turnips on a serving plate. Spoon or pipe dollops of whipped pistachio feta across the turnips (about 2 tablespoons of feta mixture per serving in total). Drizzle the golden raisin agrodolce over the turnips and feta, distributing raisins evenly. Scatter 2 tbsp toasted chopped pistachios and the microgreens or baby parsley over the top. Finish with a light drizzle (1 tsp) of extra-virgin olive oil and, if you like, 1/2 tsp fresh lemon juice. Serve warm or at room temperature.