- Preheat oven to 425 degrees. Trim radishes from greens leaving a small stub of the stems attached. Wash both well to remove dirt. 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 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.
- Heat 1-2 tablespoons of olive oil over medium-high flame and add garlic scapes (or substitute fenugreek seeds or powder). Once fragrant, toss in the leaves and a pinch of salt and pepper. Sautee until just wilted, 1-2 minutes.
- Serve roasted turnips on top of the bed of wilted greens
These turnips are similar to radishes, but without the spicy bite. Dip them in your favorite dressing for a raw treat, add them to salads, throw them on the grill, or enjoy this roasted recipe!
**original recipe can be found here with additional israeli couscous. Photo credit: Cathy Erway
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