Get the Recipe: Marinated Turnips with Orange and Pumpkin Seeds
In “Deep Run Roots,” Vivian wrote: Turnips and oranges bring out the best in each other in this salad that lightens the sometimes heavy combination of roots and greens. Make this bright version of the combo with baby turnips of any kind, but Harukeis are my favorite. Mature turnips or turnips that have been sitting in a root cellar or grocery store for any length of time will disappoint. Baby beets work too.
This salad needs to marinate before you serve it, so it’s great to make when you’re entertaining or going to a potluck. (Note: the included recipe for Roasted Pumpkin Seeds is adapted from the Minimalist Baker blog, not “Deep Run Roots.” It will make an extra ½ cup to use however you like!)
Easy Roasted Pumpkin Seeds
About 1 cup pumpkin seeds, from 1 large carving pumpkin or sugar (pie) pumpkin
Preheat oven to 325 degrees and line a baking sheet with parchment paper.
Scoop the seeds from your pumpkin and try and remove most of the stringy parts. Then place in a colander or fine mesh strainer and rinse thoroughly to remove any of the leftover goop from the pumpkin. (If using store bought, measure out seeds and place directly on baking sheet.)
Arrange cleaned pumpkin seeds on a towel or paper towel and dry thoroughly. This will help the pumpkin seeds crisp up in the oven.
Arrange washed and dried pumpkin seeds on baking sheet and drizzle with oil (1 tablespoon per 1 cup seeds). Add salt and toss to thoroughly coat.
Bake for 20 to 30 minutes (this will depend on how big your seeds are), or until crisp and light golden brown.
Let cool completely before transferring to a sealed container, such as a mason jar. Will keep at room temperature for 1 week or more, or in the freezer up to 1 month.
Marinated Turnips with Orange and Pumpkin Seeds
¼ cup thinly sliced scallions, white part only
Make the dressing: Whisk together the scallions, zest, orange juice, ginger, garlic, and hot sauce. Let this hang out for 5 minutes while the flavors bloom. Whisk in the remaining ingredients and set aside while you prepare the turnips.
Prepare the turnips: Bring a 4- to 6-quart pot of heavily salted water up to a rolling boil and set up an ice bath nearby. Wash the turnips thoroughly and separate the roots from the greens.
Using a mandoline, slice the turnip roots in ⅛-inch rounds. Transfer them to a 2-quart bowl. If the greens are young, small, and tender, blanch them for a generous 60 seconds and shock in your ice bath. If they are more mature, increase the blanching time up to 3 minutes. You want your greens to still have texture, but you don’t want your jaw to get a workout.
Once the greens have cooled down, drain them well and chop roughly with your knife.
Transfer the greens to the bowl with the roots. Toss them with ½ teaspoon salt and pour the dressing over top. Stir it all up and refrigerate for a minimum of an hour. Just before serving, top with the orange supremes and pumpkin seeds.