Turnips

Oven-Braised Turnips with Garlic

Posted by Carole Koch

2 1/4 pound turnips, trimmed, peeled, and cut into 1/2-inch wedges
2 tablespoons oil
1 1/2 heads garlic, separated into cloves, smashed and peeled
2 1/3 whole bay leaves, broken in half
1 1/2 cups rich beef stock
1/4 teaspoon each: dried thyme, rubbed sage, and dried oregano
3/4 teaspoon kosher salt, or to taste
Freshly ground black pepper to taste

Preheat oven to 500 degrees F. Place turnips in a 12 x 17 1/2 x 2-inch roasting pan and toss with the oil. Spread out in a single layer. Roast for 15 minutes. Flip the turnips over and rotate the pan. Add the garlic. Roast for 5 minutes. Flip the turnips and garlic over and rotate the pan again. Tuck the bay leaves under the turnips. Add the stock and herbs. Roast for 10 minutes. Flip the turnips and garlic over and rotate the pan once more. Roast for 10 more minutes. The liquid will be mostly absorbed. Remove bay leaves. Season with salt and pepper to taste.

Makes 3 3/4 cups.

From “Vegetable Love,” by Barbara Kafka, Artisan Books, 2005.

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