Recipe by Raghavan Iyer of EatingWell.com Servings: 6 Serving size: ½ cup 1 pound sweet potatoes, peeled and diced 8 ounces turnips (about 2 medium), peeled and diced 3 large cloves garlic 30 fresh sage leaves, divided (12 left whole, the rest cut into strips) 2 tablespoons butter
Turnips
Creamed Turnips & Greens
Recipe by Julia Clancy of EatingWell.com Servings: 6 Serving size: ½ cup 2 tablespoons extra-virgin olive oil 1 clove garlic, grated 1 pound turnips, peeled and cut into ½-inch wedges, greens reserved ½ cup water, plus more as needed 1 tablespoon lemon zest, reserved 1 tablespoon lemon juice
Mashed Potatoes & Turnips with Greens
Recipe by Deborah Madison of EatingWell.com Servings: 10 Serving size: 1 cup 3 medium russet potatoes (2 pounds), peeled and cut into 1-inch pieces 3-4 medium turnips (1 pound), peeled and cut into 1-inch pieces 1 sprig fresh thyme or ¼ teaspoon dried 4 teaspoons extra-virgin olive oil, divided ½ cup freshly