How to Cook Roasted Turnips

Background

  1. Remove the root tip and the rough end where the greens were attached. Then peel the turnip with a vegetable peeler. If yours are larger (tennis ball or larger) then make sure to peel them thoroughly. If I am concerned my turnip may be too tough on the outer layer, I peel them more aggressively with a paring knife instead of a vegetable peeler. This will remove the tough outer layer.
  2. Cut them into chunks. I cut mine in half through the equator, then into six or so chunks, angling my knife so they are all about the same size and thickness. This will ensure they will cook evenly.
  3. Toss the turnips with salt and oil, then spread them out on a baking sheet. Roast the turnips, stirring once or twice, until they are browned in spots, and almost tender.
  4. Then add on some flavor by mixing garlic powder, oregano and thyme and tossing the turnips with the herb mix. The reason to wait until the end to do this, is that otherwise the garlic and herbs would burn and become bitter. Feel free to use other spice mixes!
  5. Roast about 5 minutes longer until the turnips are nice and soft. You can check by testing with a fork. It should slip into the turnip flesh easily without resistance.

INGREDIENTS

  • 7 cups turnips peeled and cut into 1 1/2 -inch chunks (about 6 medium)
  • 1 tablespoon avocado oil
  • ½ teaspoon salt
  • ½ teaspoon dried oregano
  • ½ teaspoon dry thyme
  • Generous pinch garlic powder

INSTRUCTIONS

  1. Preheat oven to 425 degrees F.
  2. Toss turnips, oil and salt if using in a large bowl. Spread out on a large rimmed baking sheet. Transfer to the oven. Roast, stirring once or twice, for 30 minutes.
  3. Mix oregano, thyme and garlic in a small dish. Remove the turnips from the oven. Sprinkle the turnips with the herb mixture and toss them with a spatula to coat.
  4. Return to the oven and roast, until the turnips are tender when pierced with a fork, and browned in spots, about 5 minutes longer. Serve warm.
  5. Remove the root tip and the rough end where the greens were attached. Then peel the turnip with a vegetable peeler. If yours are larger (tennis ball or larger) then make sure to peel them thoroughly. If I am concerned my turnip may be too tough on the outer layer, I peel them more aggressively with a paring knife instead of a vegetable peeler. This will remove the tough outer layer.
  6. Cut them into chunks. I cut mine in half through the equator, then into six or so chunks, angling my knife so they are all about the same size and thickness. This will ensure they will cook evenly.
  7. Toss the turnips with salt and oil, then spread them out on a baking sheet. Roast the turnips, stirring once or twice, until they are browned in spots, and almost tender.
  8. Then add on some flavor by mixing garlic powder, oregano and thyme and tossing the turnips with the herb mix. The reason to wait until the end to do this, is that otherwise the garlic and herbs would burn and become bitter. Feel free to use other spice mixes!
  9. Roast about 5 minutes longer until the turnips are nice and soft. You can check by testing with a fork. It should slip into the turnip flesh easily without resistance.

Subscribe to Bella Erba

Don’t miss out on the latest issues. Sign up now to get access to the library of members-only issues.
jamie@example.com
Subscribe