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.
3 pounds turnips, peeled and cut into 1/2-in. wedges
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1/4 cup unsalted butter
12 small fresh sage leaves, divided
2 teaspoons grated lemon rind, divided
1 tablespoon fresh lemon juice
Calcium 4% DV
Potassium 6% DV
Added sugars g
How to Make It
Preheat oven to 400°F.
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.
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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