Roasted Turnips
serves 2-4
The high heat gives the turnips a beautiful brown color and deep flavor. The butter adds sweetness to balance the vegetable's pepperiness. Let any leftovers come to room temperature and toss them with a vinaigrette for a quick roasted turnip salad.
1 1/2 pounds turnips, trimmed, peeled and cut into 1-inch cubes
1 tablespoon unsalted butter
salt and pepper
prep: 10 minutes
total: 40 minutes
vegetable peeler
small skillet
medium bowl
roasting pan
tongs
1. Preheat the oven to 500F and put the rack in the middle position.
2. In a small skillet, melt the butter.
3. In a medium bowl, toss the turnips with the butter and season them generously with salt and pepper. Spread the turnips evenly onto a roasting pan with room between the pieces. Roast , tossing and shaking the pan once or twice, until they're tender and brown in spots, 25-30 minutes.
2. In a small skillet, melt the butter.
3. In a medium bowl, toss the turnips with the butter and season them generously with salt and pepper. Spread the turnips evenly onto a roasting pan with room between the pieces. Roast , tossing and shaking the pan once or twice, until they're tender and brown in spots, 25-30 minutes.
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