Garlic & Butter Roasted Turnips
Today is our last CSA delivery of the 2017 farm season. Bittersweet is an understatement, but we’re pretty darn happy with our last CSA haul of the season. This final week folks are receiving a wide variety of veggies but for some reason I wanted to highlight the salad turnips (which they’ve received a million times this season…well maybe not a million, but a lot!) If you search the blog under the “turnip” category on my veggie landing page you’ll find a lot of wonderful ways to prepare this lovely root vegetable. However, today’s recipe is a little different. It’s the most basic turnip recipe I have and I must say, it’s so darn delicious and is a great reminder that simplicity can sometimes be best! The garlic cloves get roasted in their skin (which helps keep them moist and flavorful) and a few chopped up shallots complete this tasty side dish. I hope that you all are able to head out to your local farmers market or grocery store and pick up a few bundles of salad turnips to whip up this simple and delicious side dish.
Happy cooking everyone!
Cheers from Tumbleweed Farm.
Garlic & Butter Roasted Turnips
Prep Time: 10 minutes Cook Time: 30 minutes Serves: 4
- 2 bunches of salad turnips (about 2 1/2 pounds with the greens removed)
- 8-10 unpeeled garlic cloves
- 2 shallots, finely chopped
- 10-12 sprigs of fresh thyme
- 6 tablespoons unsalted butter, melted
- salt and pepper to taste
Preparation
- Preheat the oven to 400.
- Remove the greens from the turnips (save them for another use) and slice the larger turnips into quarters and the smaller turnips in half. They should be about 1/4 inch thick in diameter.
- On a rimmed baking sheet toss the sliced turnips with the garlic cloves, shallots and thyme. Drizzle with the melted butter (melt the butter on a stovetop) and sprinkle generously with salt and pepper. Place in the oven and bake until the turnips are tender and lightly browed, about 30-40 minutes. Remove from the oven and let cool slightly before serving.
Notes
*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Cooking times will vary from kitchen to kitchen
love these turnips – the var. I grow is called ‘Hakurei’ – from Japan 😉 Great recipe, and thank you!