We got some of those little hakurei salad turnips last week in our share, but I wasn't making salad so I decided to try something a little different. I love root vegetables roasted, so I tossed these in the oven. Pretty good, though my husband was a far bigger fan than I was.
5 fairly good sized hakurei turnips (about 1 1/2 cups diced), diced
1 tablespoon butter, melted
1 tablespoon olive oil
1 tablespoon balsamic vinegar
salt and pepper to taste
garlic powder to taste (I think in the future I'd just throw some peeled garlic cloves right on the pan with the turnips!)
Preheat oven to 400 degrees
Place diced turnips in a large oven safe dish or jelly roll pan
Stir together remaining ingredients
Drizzle butter mixture over turnips, stir to coat.
Cook until fork-tender and browned, stirring occasionally. I'm not going to give you a time as it depends on how small you diced the turnips, but I'd start checking after 20 minutes, though it took me 40 minutes to cook mine.
They come out a nice blend of sweet with a touch of sour from the vinegar. A nice side dish, and something a little different then the way I usually eat them, raw in a salad.
Farm Policy Roundup – September 19, 2014
1 day ago