Stay with me, we are roasting turnips. Yup, turnips and they are delicious especially when roasted with herbs and a little lemon.
Pick up a bunch at the farmers’ market. You’ll be happy, promise.
Turnips are an old school vegetable looking for some updating, and this recipe does the trick.
The root vegetable goes back to the Romans era when turnips were thrown at people to express their dislike. Yikes, I’m happy we’ve turned to rotten tomatoes. Turnips are historically associated as a poor person’s food or as feed for livestock. Turnips have come a long way and need to be rediscovered.
Turnips are an excellent source for Vitamin C, lots of fiber, and antioxidants.
This recipe, from Cooking Light, roasts turnips that have been cut into ½ inch wedges. Combine butter and sage in a small saucepan until lightly brown. Stir in the grated lemon rind and juice. Toss with the turnips and serve.
Enjoy this rediscovered vegetable with a long history.
- 3 pounds turnips, cut into ½ inch wedges
- Cooking spray
- 1½ teaspoon kosher salt
- ½ teaspoon pepper
- ¼ cup unsalted butter
- 12 small fresh sage leaves
- 2 teaspoon grated lemon rind
- 1 Tablespoon fresh lemon juice
- Preheat oven to 400 degrees.
- Place turnips on a baking sheet coated with cooking spray, sprinkle with salt and pepper. Bake at 400 degrees for 50 minutes or until tender and lightly browned, stirring once after 30 minutes.
- Combine butter and 6 sage leaves in a small saucepan over medium, cook 3 minutes or until butter is lightly browned and fragrant. Remove pan from heat, stir in 1 teaspoon rind and juice. Combine turnips and butter mixture in a bowl. Toss to coat. Arrange turnips mixture on a platter. Sprinkle with remaining 6 sage leaves and remaining 1 teaspoon rind.