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Saturday, November 30, 2013



Turnips, similar to celery root, used to wallow at the bottom of my crisper whenever they’d show up in my veggie CSA box. Not anymore. I’ve discovered that they’re fantastic roasted in the oven. EVERY veggie is better roasted. 

Here’s what I gathered to serve 4 peeps:
  • 2 pounds of turnips, peeled (make sure you peel at least a layer past the skin because they can be fiber-y) and cut into 1 inch cubes
  • 2 tablespoons of melted ghee (or your preferred fat)
  • Kosher salt
  • Freshly ground pepper
Here’s what I did:
I preheated my oven to 425 F and I tossed my cut turnip cubes with melted ghee, salt, and pepper. Don’t worry if the ghee clumps up on your cold turnip cubes. It’s annoying but they’ll still roast nicely. I placed the cubes in a single layer on a foil-lined baking tray…

…and put them in the oven for 20-25 minutes, flipping the cubes halfway through. The finished turnips should be nicely browned and tender. 

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