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 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