October 13, 2020
Hi Everyone,
All the great fall leafy and root vegetables are in full swing now. Today’s recipe is a great cheesy, garlicky turnip dish.
TURNIPS WITH GOAT CHEESE, GARLIC AND SESAME SEEDS
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1 head of garlic, halved horizontally
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1¼ cups plus 2 TBS olive oil, plus more for drizzling
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8 oz goat cheese
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Kosher salt, freshly ground pepper
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1 TBS sesame seeds
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1 tsp finely grated lime zest
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1 tsp chopped fresh oregano
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1 tsp fresh thyme leaves
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¼ tsp sumac
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12 oz small turnips, peeled, half of them quartered and half thinly sliced.
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1 TBS Sherry vinegar or red wine vinegar
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Cilantro leaves and mint leaves (for serving)
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Heat the oven to 350 degrees. Combine the garlic and 1 1/4 cups of the oil in a small baking dish. Cover the dish with foil and roast until the garlic is golden brown and tender, 45–50 minutes. Let it cool.
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Remove the garlic from the oil and squeeze it until the cloves slip from the skins. Process the garlic in a food processor along with the goat cheese, 1/4 cup of the garlic roasting oil, and 2 tablespoons of water until smooth (this mixture should be spreadable). Season with the kosher salt and pepper.
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Meanwhile, toast the sesame seeds in a dry skillet over medium heat until they are golden brown, about 1 minute. Transfer them to a small bowl to cool. Mix in the lime zest, oregano, thyme, and sumac.
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Toss the turnips in a medium bowl with vinegar and 2 tablespoons of oil, then season them with salt and pepper. Divide the goat cheese mixture among four plates, top with the turnips, the sesame mixture, cilantro, and mint, and drizzle with more oil.
NOTE: Sumac is a Middle Eastern spice, with a lime-like flavor. It is available in Middle Eastern markets.
ANOTHER NOTE: Roasted garlic/goat cheese can be made one day ahead, covered and chilled. Bring the mixture to room temperature before using it. The sesame mixture can be made 4 hours ahead. Store it in an airtight container at room temperature.
I hope you enjoy this dish.
Have a delicious week!
Best,
Judi