Small turnips develop golden-brown edges in the pan while staying firm inside. A creamy sauce of tahini, orange and lemon brings bright acidity and a slightly bitter note; dill and chilli flakes finish the dish.
Turnips have an earthy, slightly peppery flavour that mellows as they cook. Small ones work well for this dish: cut them into roughly equal wedges so they cook at the same time. Turnips are often readily available in spring and autumn; choose firm ones with no soft spots. If the greens are still attached, you can save them separately for soup or a stir-fry, but they are not used in this recipe.
A wide frying pan gives the wedges room to brown. Place them cut-side down on the hot pan and leave them alone at first: this helps them colour without needing to stir constantly. Once turned, they finish cooking over medium heat. The aim is not to braise them until completely soft; a little bite keeps their flavour bright and contrasts with the smooth sauce. If your turnips are larger or cut into thicker wedges, allow a few extra minutes.
Tahini thickens and becomes stiff when first mixed with citrus, before the water smooths out the sauce. This is normal. Stir in the water a little at a time until the sauce runs off a spoon but is still thick enough to cling to the turnips. Orange adds rounded, fruity freshness; lemon keeps everything bright. Taste before serving and add another squeeze of lemon or a splash of water if needed. The flavour and thickness of tahini can vary from jar to jar.
Use a ripe orange with fresh juice if possible. No orange on hand? Replace the juice with extra lemon juice and a little water, and add a small drizzle of honey if you like to soften the sharpness. Finely chopped parsley works if you don't have fresh dill, although the aroma will be less anise-like. The chilli flakes are optional: leave them out for a milder sauce or sprinkle them over individual servings for anyone who wants a little heat.
Serve the turnips as a side dish with toasted grains such as bulgur or farro, or alongside lentils and chickpeas. Spoon the sauce onto a platter and arrange the warm turnips on top so their browned sides remain visible. You can also serve some of the sauce on the side; this is handy if you want the turnips to keep their crisp edges. This is a contemporary way of preparing vegetables, not a classic dish from any one specific cuisine.
Scrub the turnips clean and cut them into wedges about 2 cm thick. Pat dry.
Heat the olive oil in a wide frying pan over medium-high to high heat. Cook the turnips in a single layer, in two batches if needed, cut-side down for 4–5 minutes until golden brown.
Turn the wedges over, sprinkle with the salt and cook for another 6–9 minutes over medium heat. Toss occasionally. Remove the pan from the heat as soon as the turnips are tender but still have a little bite.
In a small bowl, stir together the tahini, orange juice and lemon juice. Gradually stir in 2 tablespoons of water. Add more water as needed until the sauce is smooth and spoonable.
Spread the sauce over a platter. Arrange the warm turnips on top and sprinkle with the dill and chilli flakes. Serve immediately.
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