Tender roasted turnip and creamy butter beans make up the base; a fresh salsa verde with capers and lemon brings everything to life. A hearty vegetable meal for two.
Turnip has a firm, earthy flavour that mellows and becomes slightly sweet after a long roast. In this dish, it stays whole while it cooks, so the flesh turns tender without drying out. The outside darkens in places and develops a roasted flavour. Choose one that feels firm and is no larger than necessary: a turnip of about 800 grams is manageable for two people and cooks more evenly than a very large one. Turnips are mainly an autumn and winter vegetable, but are generally available outside those months too.
Turnip skin can be tough, so roast it with the skin on and remove it after cooking. This way, the skin protects the flesh in the oven. Prick the turnip a few times with a fork beforehand and give it plenty of time: a skewer should slide into the centre without much resistance. The exact oven time depends on its shape and size. If the turnip is still firm after the stated time, roast it for longer, checking every ten minutes. Let it stand for a little while after roasting; this makes it easier to handle and cut.
Butter beans provide a soft, creamy contrast in this dish. Canned or jarred beans are handy for a weeknight meal; rinse them and warm them gently with a splash of water so they stay whole. Don’t add too much liquid: the beans can be juicy, but they don’t need to swim in a thin sauce. White beans such as cannellini can replace butter beans, although they are usually a little smaller and firmer. The combination of turnip and beans makes the dish filling without the need for a separate starchy component.
The salsa verde brings a sharp, fresh note. Parsley provides a green, herby base; capers add saltiness and lemon cuts through the creaminess of the beans. Chop the ingredients with a knife rather than blending them smooth: this keeps the sauce chunky and lets you taste each component. Taste before serving and add extra lemon juice if the turnip tastes very sweet. Serve the slices on the warm beans and spoon over the salsa at the last moment. A simple green salad goes well alongside. Store leftovers covered in the fridge and reheat them thoroughly; keep the salsa separate if possible so the herbs stay fresh.
Preheat the oven to 200 °C (180 °C fan). Scrub the turnip clean and prick it all over a few times with a fork. Rub with 1 tablespoon olive oil and ½ teaspoon salt.
Place the turnip on a baking sheet and roast for 75–100 minutes, depending on its size. Turn it halfway through. It is cooked when a skewer slides easily into the centre. Remove from the oven and leave to rest for 10 minutes.
Meanwhile, stir together the parsley, capers, lemon zest, lemon juice and the remaining tablespoon of olive oil. Season the salsa verde with black pepper and, if needed, a pinch of salt.
Put the butter beans, garlic, water and the remaining ¼ teaspoon salt in a saucepan. Heat over low heat for 5–7 minutes, stirring gently, until the beans are hot. Add another splash of water if needed.
Cut the turnip in half and remove the skin. Cut the flesh into thick slices. Divide the warm butter beans between two plates, arrange the turnip on top and spoon over the salsa verde.
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