Simply Roasted Turnips — Fall Fest

By: Victoria Phillips
FNM_7_14_11_TURNIPS_11965.tif

FNM_7_14_11_TURNIPS_11965.tif

Food Stylist: Rebecca Jurkevich

Photo by: Andrew Purcell

Andrew Purcell

Give humble root vegetables a chance with this easy roast turnip recipe from Food Network Magazine. The root itself is high in vitamin C, but don't forget the leafy turnip greens. Similar in flavor to mustard greens, choose smaller leaves for a less bitter taste.

For the root: Peel and cut into wedges. Toss with olive oil or melted butter, and salt and pepper on a baking sheet. Roast at 425 degrees F, 35 to 45 minutes. Try this: Melt 2 tablespoons butter with 1 tablespoon each maple syrup and lemon juice, and a pinch each of cumin and red pepper flakes. Toss with the roasted turnips.

For the greens: Wash and dry 10 cups of turnip greens. Put in a saucepan with 1/2 cup olive oil, 2 thinly sliced garlic cloves, 1/4 cup water and 1 teaspoon salt. Cover and cook over medium-low heat until tender, about 40 minutes. Season with pepper.

Talk to us: What’s your favorite way to eat turnips? Tell us in the comments or join the conversation on Twitter at #cookingwith.

More turnip recipes from family and friends:
And Love It Too: Turnip Pancakes
Napa Farmhouse 1885: Turnips, Really?

Big Girls Small Kitchen: Creamed Turnips With Their Greens

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