- Calories 67
- Fat 4g
- Satfat 2g
- Unsatfat 1g
- Protein 1g
- Carbohydrate 8g
- Fiber 2g
- Sodium 317mg
- Calcium 4% DV
- Potassium 6% DV
- Sugars 4g
- Added sugars g
Roasted Turnips with Sage Browned Butter
Photo: Jennifer Causey
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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