It's been a few weeks now and I keep walking past these adorable baby turnips at the local market. Admittedly, I had no idea what a turnip even tasted like, let alone how to cook one. Not one to fear the unknown, I finally grabbed a bunch and came home to work with it. After a quick collaborative effort on Facebook, I decided to simply roast them with some salt and pepper. The result -- EFFING AWESOME. Will be making baby turnips on a regular basis now.
The little bulbs are sweet and have a wonderful caramelized flavor when roasted, while the stems balance with a slight bitter-nuttiness that's irresistible. The prep time and cook time for these were super fast, making them easy for a weeknight side dish. Beautiful and delicious, the whole family enjoyed them. They'd be perfect with a grilled steak or roasted chicken. Enjoy!
Roasted Baby Turnips
2 bunches baby turnips
olive oil
course sea salt
freshly ground black pepper
Preheat oven to 375 degrees.
Take the turnips and cut off the leaves, leaving about 3 inch stem. Cut off the little bottom of the bulb. You can save the greens (the leaves) and braise them for another dish (recipe to follow soon!). Trim and wash the turnips and pat dry. Toss in a little olive oil (just enough to lightly coat them, about a good teaspoon or so) and season with some salt and pepper. Toss with your hands until evenly coated and place in a baking dish or baking sheet. Roast in oven until just turning tender, and beginning to caramelize, about 25 minutes (depending on your oven's strength, more or less time is needed). Serve!
2 comments:
I love turnips and another great way to prepare them is to put them right on your hot grill to go along with that grilled steak or chicken.
Great suggestion! I'll have to try that!! We FINALLY got a new grill this weekend. Grilled beets will be one of the first on the list to do! Thanks for the suggestion!
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