%20become%20mellow%20and%20nutty%20after%20roasting.%20Sage%20and%20browned%20butter%20are%20a%20classic%20pair%20that%20enhance%20the%20vegetable%20here%3B%20be%20sure%20to%20toss%20with%20the%20turnips%20just%20as%20they%20come%20out%20of%20the%20oven.%20Transform%20leftovers%20into%20soup%20by%20pureeing%20with%20warmed%20chicken%20stock%20and%20a%20splash%20of%20milk%20and%20finishing%20each%20serving%20with%20a%20drizzle%20of%20sherry%20vinegar.){kind=link}
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
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.