In Season: Rosemary Roasted Turnips
Jennifer Woods

In Season: Rosemary Roasted Turnips

Lately, in this In Season series, we're taking a look at what I take home from Crooked Sky Farms each week and see what I've done with my CSA share, or part share. This week I'm using turnips.

I had already turned the turnip tops into frozen chopped "spinach," now all I needed to do was find something to do with the purply painted white roots. I was making a simple weekend lunch with champagne vinegar dressed french lentils, orange juice marinated beets and slivers of manchego cheese. I figured one more veg would complete the meal and decided on the turnips.

My no-think recipe for most vegetables is ¾" cubed root veg, salt, pepper, olive oil and 425 degree oven for 25 minutes or so.

That's what I decided to do this weekend with the turnips. But, this time, I added fresh rosemary. I had it and thought it might go well with the fairly strong quality of turnips. It did. Here's how I made it.

4-5 turnips, about 4" diameter, chopped into ¾'' cubes (I used a mix of the hakurei and purple top white globe turnips)
2 tablespoons of fresh rosemary, bashed a bit in a mortar and pestle
1 tablespoon olive oil
1 teaspoon kosher salt
½ teaspoon freshly cracked black pepper

Heat oven to 425 degrees. Toss all ingredients together in the rimmed half sheet pan and place in the heated oven for about 25 minutes. If you happen to think of it, get a heat proof spatula and flip the turnips a bit to allow more than one side to brown. If you forget, don't worry about it. One brown side is enough - though turnips benefit immensely from extra browning, they turn quite sweet. When soft on the inside and crispy on the outside, they're done.

In Season: Rosemary Roasted Turnips
Jennifer Woods

Now I need to research how to manage the post turnip burps.

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