"Most of us think of turnips in the colder months...if we think of them at all," admits Barb, noting, too, that since many of us had to endure the "smelly, watery blobs served at Thanksgiving during our childhood," turnips don't get the respect she insists they deserve. "Many markets now have fresh, sweet turnips in stock, and I beg you to give them another try," she pleads. Pete and Barb served this recipe for roasted turnips at dinner last night, alongside Copper River salmon, and she promises you'll be hooked. She recommends pairing the dish with a bottle of Lenz Moser Grüner Veltliner.
1 bunch small white turnips (about 5), with greens 4 Yukon Gold potatoes Good olive oil, about 4 Tablespoons 1 T of fresh thyme Sea salt and pepper to taste
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Preheat oven to 400 degrees
1. Slice off turnip greens, and soak them in cold water. Set aside. 2. Wash and dice the turnip bottoms. 3. Wash potatoes and dice them so they're the same size as the turnip bottoms. 4. Toss turnip bottoms (not the greens), potatoes, thyme, salt, pepper and olive oil in a bowl and mix well. 5. Lay mixture out on a roasting pan, and bake at 400 degrees for 15 to 20 minutes. 6. Remove greens from water bath, pat try, and roughly chop. Place the greens in the same bowl that had the potato and turnip bottom mixture and add a bit more olive oil. Toss well. 7. Remove the roasting pan from the oven, and spread the greens over the roasting pan. 8. Return the pan to the oven and roast additional 5 minutes, or until the turnips and potatoes are golden.