Caramelized Turnips With Capers, Lemon and Parsley Recipe (2024)

Very good, but I made some substitutions and additions.- Didn't have parsley and it is generally disliked in the house, so I tossed in a few handfuls of baby spinach to wilt at the end.- Added shallot ad thyme with the garlic and lemon- Served with grilled swordfish steaks and it worked great a side, would do again with other fish.

I love this recipe! So simple and good. I also made this with kohlrabi once, and that was delicious, too.

A nice change. I've never sauteed turnips before. The lemon and capers complemented the grilled fish I served this with. And I liked that I could make it in advance and then reheat.

Used the first turnips from the garden. Yummy! As the topping just seemed so "Greek", we had Feta on the side. Complemented it nicely. Even he who thinks turnips are "meh" liked the dish, ate seconds!Next time (ie -- in Winter, rather than Aug.), I'll add some butter to the oil, OR dot the oven stage with butter.FYI -- took longer than 20 minutes; I think I needed nearly that much time to wash, peel and slice.

Instead of sautéing in a pan, i tossed the turnips in olive oil and roasted them on a jelly roll pan covered with parchment paper in a 425F oven. After about 10 minutes they were nicely browned on one side, and I turned them over to brown on the other side. I added salt and pepper, then tossed them in the lemon juice, zest, capers and garlic. Tastes good, and this was much simpler, (less attention, less messy) than sautéing first. I would love to hear what is gained from the sautéing step.

My "maiden voyage" with turnip. We loved it!!The sweet of the turnip, salty capers, lemon made the dish.

When your husband harvests a boatload of turnips, you look for new ways to cook them. I tried this recipe tonight and it was a winner. I only used 1 1/2 lbs of turnips, but made the full amount of dressing. Had to use dried parsley. I took the suggestion to roast the turnip slices in the oven and put them in a 425 degree oven for around 20 minutes on a foil covered sheet pan, till they were throughly carmelized, turning every 10 - 15 minutes. Delicious.

I agree with Jil. Roast instead of sauté! Very easy and with parchment paper less mess.

I made this into a vegetarian main dish by adding tempeh and shelf-stable potato gnocchi. Used the turnip greens and some cilantro instead of parsley. It was delicious!

Instead of sautéing in a pan, i tossed the turnips in olive oil and roasted them on a jelly roll pan covered with parchment paper in a 425F oven. After about 10 minutes they were nicely browned on one side, and I turned them over to brown on the other side. I added salt and pepper, then tossed them in the lemon juice, zest, capers and garlic. Tastes good, and this was much simpler, (less attention, less messy) than sautéing first. I would love to hear what is gained from the sautéing step.

This was a delicious side dish. I had some small purple turnips and wasn't sure what to do with them. This was a perfect accompaniment to salmon and asparagus.

Nice recipe. Only made one small change. I threw the garlic in the pan with the turnips in the last minute to cook a smidge and take the edge off.

Added a bit of mustard, olive oil and apple cider vinegar to the dressing.

Make this tonight using some stray turnips. Wow! I will definitely be making this again. I had everything but the parsley and it was still delicious!

I sautéed the turnip greens at the end with the turnips and it was good.

I think my mistake was not using a cast iron pan — I used a sauté pan with a heavy bottom instead. They didn’t caramelize — turned out to be soft browned bitter turnips. I salvaged them by sprinkling them with turbinado sugar.

I roasted the turnips--and they shrank very much. If I did that again I would use all large turnips and cut them thicker. The gremolata is highly flavored and good. I wonder what I missed by not caramelizing in a pan--this was nice but not amazing, done my way.

At end sauté garlic in oil, add enoki mushrooms, and put everything back in for a few min

I struggle with making turnips palatable, but this recipe turned out pretty tasty! I did soak the slices for five minutes in water, then patted them dry before sauteing. Next time I will add some of the caper brine to the pan along with the garlic/capers.

Added a little nutmeg which was incredible!