| CARAMELIZED WHITE TURNIPS |
Adapted from www.cdkitchen.com
8 small turnips
2 tablespoons olive oil
salt to taste
freshly ground black pepper
Preheat oven to 425 F.
Cut the turnips into halves, or quarters if they are small. Big ones
should be cut in half lengthwise and the halves sliced into wedges.
Toss the turnips in a bowl with a generous splash of olive oil and salt
and pepper. Spread them out in an even layer on a baking sheet and
roast them for about 10 minutes, then toss them once (if tossed more
frequently, they tend to break apart as they become tender).
Roast for 5 minutes more and check for doneness - depending on the
water content of the turnips, they can take from 15 to 30 minutes. The
turnips are done when they are fork tender and nicely caramelized.
8 small turnips
2 tablespoons olive oil
salt to taste
freshly ground black pepper
Preheat oven to 425 F.
Cut the turnips into halves, or quarters if they are small. Big ones
should be cut in half lengthwise and the halves sliced into wedges.
Toss the turnips in a bowl with a generous splash of olive oil and salt
and pepper. Spread them out in an even layer on a baking sheet and
roast them for about 10 minutes, then toss them once (if tossed more
frequently, they tend to break apart as they become tender).
Roast for 5 minutes more and check for doneness - depending on the
water content of the turnips, they can take from 15 to 30 minutes. The
turnips are done when they are fork tender and nicely caramelized.
