Have you ever had one of those days where you just want something different, something earthy and comforting, yet surprisingly simple to make? That’s where roasted turnips come in, with their slightly sweet flavor and a texture that’s like a cross between a potato and a radish. I recently tried a batch, and wow, they turned out golden and crispy on the outside, soft and tender on the inside—almost like nature’s own French fries.
Steps
- Start by preheating your oven to 425°F (220°C) to get it ready for roasting.
- Use a sharp knife to remove the top and root ends of the turnips, then peel them using a potato peeler or paring knife. Cut the peeled turnips into bite-sized pieces to ensure they cook evenly.
- In a bowl, combine the turnip pieces with olive oil, ground sage, salt, and pepper. Toss well to coat the turnips evenly with the seasoning.
- Arrange the seasoned turnip pieces in a single layer in a prepared casserole dish. Place the dish in the preheated oven and roast for 30 to 35 minutes, or until the turnips are tender when pierced with a fork.
- Once cooked, remove the turnips from the oven and toss them with butter to enhance their flavor. Serve immediately while they are warm.
Ingredients
- 1 ½ pounds of turnips, peeled and chopped into bite-sized pieces
- 2 teaspoons of olive oil
- ? teaspoon of ground sage
- Salt to taste
- Black pepper to taste
- 2 teaspoons of butter
Nutritional Values
Calories: 188 | Carbohydrates: 24g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 264mg | Potassium: 650mg | Fiber: 6g | Sugar: 12g | Vitamin A: 124IU | Vitamin C: 72mg | Calcium: 102mg | Iron: 2mg
FAQ
- Can turnips be roasted with other vegetables?
- Absolutely! Turnips have a milder taste that pairs well when roasted alongside other root vegetables such as carrots, beets, or parsnips.
- What seasonings work best with roasted turnips?
- This recipe keeps it simple with butter, olive oil, sage, salt, and pepper. However, you can experiment with other herbs like oregano or rosemary for a different flavor profile.
- How should turnips be prepared before roasting?
- It’s best to peel the turnips before cooking. Cut off the top and root, then use a potato peeler or paring knife to peel them from top to bottom.
- How can I store and reheat roasted turnips?
- Store the roasted turnips in an airtight container in the refrigerator for up to four days. They can also be frozen for later use. To reheat, simply warm them in the oven until heated through.
- What should I do if my turnip pieces are larger?
- Larger turnip pieces will require a longer roasting time, while smaller pieces will cook quicker. Adjust the cooking time accordingly to ensure they become tender.
Tips
- When peeling turnips, it’s best to do so before cooking. Use a potato peeler or paring knife to remove the skin, starting at the top and moving to the bottom.
- To ensure even roasting, cut the turnips into pieces that are similar in size.
- Consider experimenting with different herbs and spices like oregano or rosemary to enhance the flavor of the turnips beyond the basic sage, salt, and pepper seasoning.
- If you prefer a softer texture, remember that larger pieces of turnip will require a longer roasting time, while smaller pieces will cook more quickly.
Equipment
- Casserole Dish – Used for roasting the turnips in the oven.
- Sharp Knife – Necessary for cutting off the top and root of the turnips.
- Potato Peeler or Paring Knife – Used for peeling the turnips before roasting.
