Roasted Turnip and Spinach Frittata


Frittatas are a weekend crowd-pleaser in our house. They’re simple to make, can easily be customized according to what’s in season, and they’re super healthy. They make a great breakfast or a simple lunch. This recipe can easily be modified: substitute potatoes for the turnips, kale for the spinach, add cheese or cherry tomatoes! The possibilities are infinite!

Roasted Turnip and Spinach Frittata

1 bunch small turnips or one large turnip, washed and cut into bite sized pieces
4 tablespoons canola oil, divided
1 medium onion, small dice
2 cups spinach
8 large eggs
1/4 cup half and half
1/2 teaspoon salt
Pepper to taste

1. Preheat oven to 350°. Toss turnips with 1 tablespoon oil and roast until tender, about 10-15 minutes. Remove and set aside.
2. Combine eggs, half and half, salt, and pepper in a bowl and whisk until well mixed.
3. In a 10-inch skillet, heat remaining oil and sauté onions over medium heat until translucent. When done, add spinach and stir until wilted. Add turnips.
4. Pour the egg mixture into the skillet and cook over medium heat for five minutes. Place skillet in the oven and finish cooking, additional 15-20 minutes until set in the middle.
Allow to cool for 5 minutes before cutting and serving.

Miso Pickled Hakurei Turnips

Pickled turnips

Hakurei Turnips are mild, sweeter turnips that usually lack the bitterness of other varieties. They are quite tasty, lightly sautéed, roasted, or pickled. Reserve the greens to sauté with eggs or other braising greens.


1 bunch hakurei turnips, trimmed and thinly sliced
1 tablespoon red miso paste
3/4 cup rice vinegar
1 teaspoon sugar
½ teaspoon crushed black peppercorns
½ inch ginger knob, peeled and grated
2-3 scallions or green onion, thinly sliced


  1. Combine vinegar, miso, sugar, and pepper. Stir until miso and sugar dissolve.
  2. Place turnips, ginger, and scallions in a pint sized mason jar.
  3. Pour vinegar mixture over turnips. If there isn’t enough liquid to cover them, add enough water to cover.
  4. Put in the refrigerator for at least an hour before eating. These should last for about one week.

Lavender-Orange Glazed Turnips

Lavender Turnips Ah, turnips. A humble root vegetable that more often than not is scooted to the back of the crisper and ignored. Luckily, I have discovered the secret to coaxing out the subtle flavors of this member of the brassica family and reducing its bitterness. Did you know that in Ireland and Scotland, turnips were carved into lanterns at Halloween (an ancestor of our modern jack-o-lanterns)? Turnips were a staple crop in Northern Europe before potatoes were introduced from the New World. Rightfully so, as they are a good source of fiber and vitamin C while their greens are full of Vitamins A and K as well as calcium. And so, without further ado, a turnip recipe for your CSA repertoire:


1 tablespoon butter
1 shallot, thinly sliced
3-4 medium turnips, peeled and cut into eighths
1 tablespoon local honey
1/2 teaspoon powdered lavender
Juice from half and orange
salt and pepper to taste


  1. In a sauté pan over medium heat, melt the butter. Add the shallot and cook for 2 minutes. Add the turnip wedges and cook until they can easily be pierced with a fork.
  2. Add lavender, honey and orange juice to the pan and turn the heat up to high. Continuously stir the turnips in the pan until the liquid has reduced and glazed the turnips.
  3. Season with salt and pepper to taste.