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In casual conversation one evening, my husband indicated he had noticed a poverty of vegetable varietals. However, while perusing the produce section at the supermarket, I realized that as a family we tend to cook and consume the same plant products week after week. I made the instantaneous and momentous decision to branch out, and bought a lovely bunch of locally grown white turnips, roasted them and presented them at dinner. Although not an instant hit, in fact I may never serve turnips again, it was nevertheless gratifying to have everyone try at least a bite of something new and different.


roasted turnips with a parsley mustard vinaigrette

2 tablespoons white wine vinegar

3 teaspoons whole grain mustard

2 1/2 tablespoons chopped parsley

3 tablespoons olive oil

salt and freshly ground black pepper

6 baby turnips, stems trimmed

Heat the oven to 425F. In a bowl, mix the vinegar with the mustard, parsley and olive oil. Season the vinaigrette with salt and pepper.

Cut the turnips in half through the stems. Place on a baking sheet, drizzle with olive oil and season with salt and pepper. Roast for about 18 minutes, until tender. Transfer turnips to a platter and drizzle with the vinaigrette.


Recipe adapted from Food and Wine

www.foodandwine.com › Recipes