Roasted Turnips with Shallots and Garlic

Well folks, I don’t know if you ever liked turnips or not, BUT you will have to try these and I guarantee you will say “WOW” they are wonderful! Give them a try.


INGREDIENTS:

¾ pound White Purple topped turnips

6 – 8 small cloves garlic

2 shallots

1-1/2 Tbsp olive oil
1 tsp fresh rosemary or thyme, or ½ tsp dried rosemary or dried thyme
ground black pepper

PREPARATION:

Wash, peel and cut the turnips into 1 1/4-inch pieces. Peel the shallots, cut in half lengthwise. If using fresh herbs, wash, shake off water, and strip the leaves from the herbs then chop, other wise crush the dry herbs. Peel the garlic, if large cloves cut in half.

Add the oil and herbs to a large bowl and mix well. Add the turnips and toss to coat. Add the shallots and toss again. Put the mixture (excluding garlic) into a roasting pan large enough to hold them in a single layer without crowding.

Pre Heat oven to 375 deg.

ROASTING:

Put the pan in preheated oven and roast, stirring the vegetables after 15 min. After another 15 min, remove from the oven and stir again, add the garlic cloves. Raise heat to 425 deg. continue roasting until tender and evenly browned, 15 to 20 minutes.

Sprinkle with pepper, garnish with Rosemary sprigs and serve hot.

Adapted from Cook's Illustrated