I received the most lovely turnips in my CSA box this week. There are countless ways to enjoy turnips, but my favorite way is to roast them so today I'm going to share an awesome recipe with you.
Step 1 - peel. Turnip skins are tough and fibrous. You can peel them using a standard vegetable peeler or a paring knife, but I find a serrated peeler works best. Serrated peelers are fairly new to the market and they come in both traditional and "Y" designs - they're great for peeling things like eggplant, butternut squash, jicama, peaches, tomatoes, plums, etc. Every kitchen should have one.
Okay, after I peeled the turnips, I cut them into 1x2-inch pieces. Check out the turnips with the pretty pink center. I love locally grown produce!
Time to make a simple dressing to flavor and protect the turnips while they roast. The dressing will be made with balsamic vinegar, olive oil. dried thyme, and S&P.
Be sure to use quality ingredients for the best tasting dressing.
That's especially true when balsamic vinegar is involved. Standard grocery store balsamic isn't really what you want. You don't have to break the bank on 30-year old balsamic, but get a bottle of good stuff, like this brand that I love. But there are many really good balsamics out there so find one that you love.
Turnips and thyme go very well together so in it goes. Fresh thyme wouldn't fair well in the oven so dried thyme is the way to go here.
I added a little salt and pepper to taste, then shook everything together.
I put the turnips on a shallow sheet pan and poured the balsamic mixture on top.
The turnips were tossed well until they were completely coated with the dressing, then they went into the hot oven for 30-40 minutes, flipping half way through the cooking time.
And here they are, roasted to perfection and sprinkled with fresh chopped parsley. Oh my goodness, they're so good - tender, sweet, and really delicious! I hope you'll give them a try soon. Enjoy!
BALSAMIC ROASTED TURNIPS WITH THYME
makes 3-4 servings
- 2-3 cups turnips, peeled and cut into 1x2-inch pieces
- 1 tablespoon extra virgin olive oil
- 1 tablespoon aged balsamic vinegar
- 1/2 teaspoon dried thyme
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- Garnish: freshly chopped parsley
- Preheat oven to 400F.
- Place prepared turnips on a shallow rimmed sheet pan.
- Combine olive oil, balsamic, thyme, salt, and pepper; mix well.
- Pour dressing over turnips and toss well until completely coated.
- Arrange turnips in a single layer and roast for 30-40 minutes, turning over halfway through cooking time.
- Sprinkle with chopped parsley just before serving. Serves 3-4.