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:
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
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.