Savory Turnips

Turnips aren’t overly popular, but perhaps it’s because many people aren’t sure how to prepare them. They’re usually roasted with other root vegetables—a punch of kosher salt, some rosemary, and a little olive oil–but rarely do turnips have a dish to themselves.

But why shouldn’t they? They’re low calorie and a good source of vitamin C, fiber, potassium, and other minerals.  Turnips are also very inexpensive.

Here’s one way to prepare them:

Savory Turnips

I loosely measure, and I’m usually heavy on the herbs. Adjust recipe as needed.

4 turnips, peeled and cubed into 1”-2″ pieces
3 Tbsp. EVOO
3 Tbsp. balsamic vinegar
7 springs of thyme, leaves stripped
2-3 leaves of sage, finely chopped
Sea salt
Balsamic reduction

Preheat oven to 450. In a mixing bowl, whisk together EVOO and balsamic vinegar. Toss in cubed turnips, making sure to coat them evenly.

In a roasting pan, spread in a single layer and roast for about 20 minutes.

Remove from the oven and add herbs, tossing with a large spoon.

Return to oven for a few more minutes—just long enough for the herbs to release their oils.

Remove from the oven and toss with sea salt. Just before serving, drizzle with balsamic reduction.

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