4 Tbsp. butter
1 bunch Red Dog Farm Hakurei Turnips (you can substitute any root vegetable and its greens in this recipe)
Salt, to taste
½ tsp. caraway seeds (try substituting fennel seeds, ground pepper, cumin or dill for different flavor)

Halve the turnips and coarsely chop the greens. Heat oven to 400°F. Melt 2 tbsp. butter in a 12″ ovenproof skillet over medium-high stovetop heat. Working in batches, cook turnips, cut side down, until browned, 4–6 minutes. Return all turnips to pan and season with salt. Transfer to oven; bake until tender, 12–15 minutes. Transfer to a serving platter; keep warm.

Wipe skillet clean and toast caraway seeds over medium-high until they pop, 1–2 minutes; transfer to a bowl. Add remaining butter to skillet; melt. Cook turnip greens until wilted, 3–4 minutes. Stir in reserved caraway seeds and salt; cook 1 minute. Transfer to platter with roasted turnips.