1 pound Young Turnip Roots with their Greens (Hakurei turnips are show in the picture for this recipe)
1 Sweet Onion, thinly sliced
1 large or 2 small Carrots, julienned
2 cloves Garlic, thinly sliced
4 oz. Whole Pecans, roughly chopped just before serving
Cut the greens from the turnip roots leaving a little of the green stems still attached to the roots for extra color. Roughly chop the turn stems and greens and set aside.
Preheat the oven to 425F convection. Selecting the Convection Roast option on the oven will provide a more evenly browned final product. Regular Convection Bake will work just fine too. If your oven does not have a convection setting then increase the temperature to 450F. Place a roasting pan in the oven to preheat.
If the turnip roots are very small they can be left whole. For the larger ones cut them into halves or into quarters so that they are bit size but still at least half an inch thick. In a bowl toss the trimmed turnip roots with the 2 teaspoons of grapeseed oil and ½ teaspoon of kosher salt to evenly coat. Open the oven, remove the hot pan and spread the turnips out on the pan in a single layer. Roast the turnips for 8 to 12 minutes until they are tender and browned on the outer skin.
While the turnip roots are roasting, heat a wide sauté pan over medium high heat. (If your sauté pan is too small to hold the bulky raw greens without them falling over the sides then use a stock pot.) When the pan is hot add enough grapeseed or coconut oil to coat the bottom. Add the onion and carrot to the pan and sauté until tender and lightly browned, about 2 minutes. Stir the garlic into the vegetables and sauté until fragrant, about 15 seconds. Add all of the turnip greens and stems at once to the pan; season the greens with sea salt right away to evenly incorporate the salt. Cook the greens by folding them over themselves, which will incorporate the onions and carrots into the mixture. Once the greens have just wilted and turned dark green remove the pan from the heat.
Divide the roasted turnip roots between serving plates and mound the sautéed turnip greens alongside. Garnish with the chopped pecans and enjoy.