Rock on a Roll #3 2007 Robert's Most Yum Turnip Greens with Diced Turnips and Robert's Most Yum Roasted Carrots, Turnips and Garlic with Pineapple Juice and Toasted Walnuts The magic word is simmer. turnip greens Ingredients turnip greens turnip roots water red wine vinegar Kosher coarse salt Procedure Prepare greens by stripping the leaves from the stems. Clean the leaves in 3X rinses of cold clean water. Clean the turnip roots, peel, and dice them. Bring a pot of cold water to boil and add the diced turnip roots. Boil the diced turnip roots and simmer until they are soft. Meanwhile, bring a large pot of cold water to boil and add the greens. Boil the greens and then simmer until the greens are soft. Add the cooked diced turnip roots. Add red wine vinegar to taste. Add Kosher coarse salt to taste. Roasted carrots Ingredients carrots turnip roots fresh garlic clove corn oil pineapple juice toasted walnuts Kosher coarse salt Procedure Wash and slice the carrots into thin circles. Chop the turnip tubers into pieces as large as the carrot circles. Coat the carrot and turnip pieces with corn oil; then drain the oil from the pieces. Add a large clove of garlic; remove the garlic before it turns dark brown. Bake in a 375 degree (F) oven until the pieces are tender. Cover the nearly cooked pieces with pineapple juice which has been heated to boiling. Add Kosher coarse salt to taste. Toast walnuts for 8 minutes at 375 degree (F). Place the toasted walnuts over the top of the cooked carrots and turnips.