Turnips can be enjoyed so many ways: raw, shredded into salads, steamed and mashed with other root vegetables like potatoes, parsnips, rutabagas. Alas, roasting is still my favorite way to enjoy them.
If you get these gems in your CSA box or buy them with the greens intact, be sure to cut the greens from the bulbs when you get them home. Wash, dry, and store away the greens for another recipe later — or — give the greens a 1-2 minute blanch in boiling water; drop in an ice bath, wring them out, and give them a rough chop. Toss them with the roasted turnips right when they come out of the oven for a lovely turnip & greens salad.
This recipe is a gentle introduction to turnips for those who worry they might be too bitter or pungent. The roasting method along with balsamic vinegar and maple syrup cut any bitterness with some sweet, so if that sounds good to you, try this easy recipe and be prepared to fall in love with turnips.
Ingredients:
- Turnips
- Refined avocado oil (or other high heat tolerant oil)
- Balsamic vinegar
- Maple syrup
- Sea salt
- Freshly ground black pepper
- Fresh rosemary, chopped
Instructions
Pre-heat oven to 400F. Cut turnips into large chunks, peels on. Small turnips can be quartered. I like to keep them larger in size to enjoy more of their turnip-y goodness and flavor, but you can dice in any shape you like. Just be consistent so they cook evenly.
Drizzle with oil, vinegar, and maple syrup to taste. Add sea salt, pepper, and rosemary to taste preference as well and toss all together using your hands. Roast for 15 minutes. Stir and flip, then return to the oven for another 5-10 minutes, until fork tender and browned to your liking. All depends on the size of your turnips.
*Fresh rosemary is one of the few hardier herbs that can handle high heat roasting. They’re perfect for this recipe.
*Feel free to add other root veggies and make a medley.
