Friday, April 10, 2009


Preheat oven to 400. Remove most of the greens; leave a small bit of greens on top, which acts as a handle. Cut larger turnip roots in half (leaving some stem on each half). Scrub the roots clean, you can leave tail or remove; I think they look medieval with the tail and bit of top left. Set aside on a towel to dry. Puree or chop garlic, onion and herb of your choice, then mix with olive oil, salt and pepper. Rub the turnips with this macerated mixture and place greens up in a shallow roasting or baking pan. Extra bits left over? Lathe on top of turnips, none of this goodness should go to waste! Bake for 40 minutes or until easily poked with a knife. Serve & enjoy! No utensils required.

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