Mario Batali's Turnips in Green Olive Pesto
Not Your Average Thanksgiving Side
Tired of the same boring Thanksgiving sides? These turnips are sure to spruce up your usual holiday menu.
*Note: to store the pesto, place it in a container with a tight-fitting lid. Cover the top surface with a thin layer of olive oil to create a seal, cover the container, and refrigerate for up to 1 week.
Bring 6 quarts of water to a boil in a soup pot, and add the salt. Drop the turnip pieces into the water and cook until tender but al dente, about 8 minutes
Meanwhile, combine the olives, onions, pine nuts, and garlic in a food processor, and blend for 1 minute. With the motor running, slowy add the olive oil and blend until it forms a thick, smooth paste.
When the turnips are done, drain them well in a colander and immediately toss them into a mixing bowl. Add the olive pesto, marjoram, parsley, and lots of black pepper and mix gently. Allow the turnips to cool, and serve at room temperature.
This recipe was styled by chef Karen Pickus for Good Morning America.
Recipe courtesy Mario Batali.