Photo: Jennifer Causey
Active Time
15 Mins
Total Time
1 Hour 10 Mins
Yield
Serves 12 (serving size: 1/2 cup)

Turnips (what look like creamy white, oversize radishes) become mellow and nutty after roasting. Sage and browned butter are a classic pair that enhance the vegetable here; be sure to toss with the turnips just as they come out of the oven. Transform leftovers into soup by pureeing with warmed chicken stock and a splash of milk and finishing each serving with a drizzle of sherry vinegar.

How to Make It

Step 1

Preheat oven to 400°F.

Step 2

Place turnips on a baking sheet coated with cooking spray; sprinkle with salt and pepper. Bake at 400°F for 50 minutes or until tender and lightly browned, stirring once after 30 minutes.

Step 3

Combine butter and 6 sage leaves in a small saucepan over medium; cook 3 minutes or until butter is lightly browned and fragrant. Remove pan from heat; stir in 1 teaspoon rind and juice. Combine turnips and butter mixture in a bowl; toss to coat. Arrange turnip mixture on a platter; sprinkle with remaining 6 sage leaves and remaining 1 teaspoon rind.

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