One of the best things about having a garden or visiting farmers markets is observing the seasonal flow of fruits of vegetables. Early in the season, the markets are overflowing with green onions, spring peas, bok choy and turnips – lots of turnips.
The last time we planted turnips in the garden, we’d eat them green and tender, enjoying their crisp twang. When we moved to our present home, we knew it would take time to work the soil, build raised planters and determine where there’s enough light for a garden. So these days, I rely on local farmer’s bounty.
Turnips can be mashed, roasted, pureed or eaten raw. I prefer roasted to mimic a roasted potato. Similar to a potato, you can prepare turnips the same way using spices and herbs. I love using thyme. Throw in basic ingredients such as garlic, Dijon mustard and balsamic vinegar. A turnip doesn’t get much better than this.
HERB ROASTED TURNIPS WITH DIJON MUSTARD AND BALSAMIC VINEGAR
Serves 4
Ingredients:
• 2 pounds of turnips, about 4 medium
• 2 tablespoon Dijon mustard
• 2 tablespoon extra-virgin olive oil
• 2 teaspoon balsamic vinegar
• 2 minced garlic cloves
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• 2 tablespoons finely grated Romano or Parmesan cheese
• 3 fresh thyme springs
Instructions:
1. Preheat oven to 425 degrees on roast.
2. Peel and cut turnip into cubes and place in microwave safe bowl.
3. Microwave for 3 minutes, stir and microwave 1 extra minute.
4. In a small mixing bowl, mix Dijon mustard, olive oil, balsamic vinegar, garlic, sea salt, pepper and cheese.
5. Toss mixture with turnips and spread on a sheet pan covered with parchment paper.
6. Add thyme.
7. Roast for 30 minutes and remove from oven.
Eat well, my friends. Lyndi
Arkansas Women Blogger member Lyndi Fultz writes about living and eating well from her life in beautiful Northwest Arkansas at nwafoodie. Much of her blogging inspiration comes from this gem of a place, which she refers to as the proverbial land of milk-and-honey. Read more related to cooking, entertaining, gadget suggestions, ingredient explorations, local finds, local restaurant treasures, kitchen tour spotlights, and always with a healthy and simplistic approach.