Savory Turnip Tart with Sweet Red Onion & Fresh Dill.
In a lightly oiled tart pan or cast-iron skillet, add a layer of sliced turnips, and onion rounds on top. Season with salt and cracked black pepper.
Top with another layer of sliced turnips, and season with a little more salt and pepper. Drizzle over one tablespoon of olive oil, to help the tart caramelized slightly while cooking. Cover with tinfoil and bake at 400 degrees for 45 minutes. Then remove the cover and cook for another 10-15 minutes, to let the turnips get slightly golden.
Turn the turnip tart onto a plate. Top with fresh dill, a squeeze of lemon and a little zest. Enjoy!
Inspired by a potato and dill dish my Eastern European grandmother used to make, I decided to recreate this comforting childhood recipe using lower glycemic turnips instead of starchy potatoes – for balanced blood sugar. Thinly slicing the turnips, and slowly baking them, helps to release their natural sweetness, and cut the subtle bitterness of this seasonal root vegetable. While my grandmother’s bake contained plenty of vegetable oil and margarine, I lightened up the dish by using just a couple tablespoons of heart-healthy olive oil. Incorporating sweet red onion was another adjustment I made to the recipe – for additional flavor, texture, and nutrients. The fresh dill is what really makes this recipe reminiscent of my grandmother’s version, offering aromatic freshness and savoriness!
- Turnips, 2 medium
- Red onion, 1 medium
- Fresh dill, small bunch
- Olive oil, 2 tablespoons
- Lemon, 1 (juice and zest of half
- Salt & cracked black pepper
- Heat the oven to 400 degrees. Chop the top and bottom off the turnips. Slice them into thin rounds on a mandoline (this if my fave product).
- Slice the red onion into thin rounds using a chef’s knife.
- Coat the base of a tart pan or cast-iron skillet with 1 tablespoon of olive oil. Add the turnip slices evenly around the pan or skillet, and a layer of onion rounds on top. Season with salt and cracked black pepper. Then add another layer of turnip slices, with a little more salt and pepper.
- Bake the ‘tart’ for about 45 minutes covered, until the veggies are tender. Remove the cover, and let it brown in the oven for another 10-15 minutes or so.
- Flip the tart onto a plate, and let it cool slightly before adding fresh chopped dill, and a squeeze of lemon juice/ zest on top!
- Turnips are a lower glycemic root vegetable that contain vitamin C, Vitamin B6, calcium, potassium, and fiber. Like all veggies in the brassica or cruciferous family, turnips contain a sulphur compound called glucosinolates, which has anti-inflammatory, anti-cancer properties.
- Onions are a source of vitamin C, B vitamins, potassium, calcium, fiber, and an anti-inflammatory flavonoid phytochemical called quercetin.
- Dill is a source of vitamins A, C, iron and calcium.