2 jalapenos, seeded if you prefer a more mild sauce
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
Pinch of ground cloves
2 tablespoons sherry vinegar
1 cup olive oil
1 1/4 teaspoons sea salt
1 bunch baby turnips, with leafy green tops attached
1 1/2 tablespoon olive oil
2 to 3 tablespoons plain vegan yogurt, for serving
2 to 3 tablespoons finely chopped toasted hazelnuts, for serving
In a food processor, combine the cilantro, parsley, mint, garlic, jalapeños, cumin, coriander, cloves, and vinegar.
Pulse a few times to coarsely chop everything, then, with the food processor running, slowly drizzle in the olive oil, stopping to scrape down the sides occasionally. Process until the sauce is smooth.
Season with the salt.
Trim the tops from the turnips, then rinse both the turnips and greens and pat them dry. Cut the turnips in half lengthwise.
In a medium nonstick skillet, heat the olive oil over medium-high heat. Add the turnips, cut-side down, cover, and cook until browned on the bottom and just tender, two to three minutes. Transfer the turnips to a medium bowl.
Add the turnip greens to the skillet and cook, stirring, until just wilted, about one minute. Transfer to the bowl with the turnips. Add 2 tablespoons of the zhoug and toss to coat. Store the remaining zhoug in an airtight container in the refrigerator for up to two weeks.
Spoon the turnips and greens onto plates. Drizzle with the yogurt and sprinkle the hazelnuts over the top before serving.