Caramelized Turnips
Posted by Carole Koch
Thanks to contributing editor Paul Leddy for sharing this recipe. Paul says: “[This recipe is] very simple, but makes a great side dish.”
Preheat oven to 425 degrees F. Peel turnips and cut into halves, or quarters. Large 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 in an even layer on a baking sheet and roast for about 10 minutes, then toss them once. Roast for 5 more minutes. The turnips are done when they are fork tender and nicely caramelized.
From “Chez Panisse Vegetables” by Alice Waters 1996.
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