Roasted Rosemary Turnips with Video
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Reposting this Roasted Rosemary Turnips, as I just added a video.
What do you do when someone gives you a bushel of turnips? You thank them and turn on the oven.
I just happen to be lucky enough to be connected with a local farmer, and a bushel of turnips ended up in my kitchen. Nice firm, purple topped turnips, still rugged with the dirt they grew in.
I’m not one to push away vegetables especially when they were in the ground yesterday in on my counter today.
I must admit, though, I had the same trepidation most people have with turnips. They are a bit pungent because they are related to arugula and the radish. I told you my radish story here and how I learned to love them once I understood them. Turnips are not bland, but flavorful and have a distinguished taste. I found that even the pickiest eater will eat a turnip if it’s prepared properly.
Roasted Turnips only need olive oil and salt to be amazing.
A good scrub and a potato peeler and the turnip is ready to jump into stew, get roasted with olive oil and sea salt, get smashed up with a nob of butter, or join forces with other root vegetables, especially doing well with carrots and or white potatoes.
Roasted turnips are a lower carb, lower calorie alternative to the potato and can be cooked in many of the same ways a potato is cooked. Turnips are a good addition to any roasted vegetable, but look especially nice alongside the carrot.
I must mention the health benefits aside from being a lower calorie, lower carb food. Turnips are high in anti-oxidants which fight cancer, high in fiber, are heart healthy possessing anti-inflammatory properties and are high in calcium and potassium.
When sliced thinly, the roast up quickly and I can see an egg plopped right on top.
My favorite way to thinly slice turnips is using this mandolin (amazon). You don’t want extreme thin though, as they will burn. These will not be crispy, but more like fried potatoes. We love them with ketchup.
One day I made them hasselback style. Funny, I’ve yet to do this to a potato.
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I made them very prominent in this veal stew with turnips and white wine and now I doubt I can ever make a stew without turnips. This was one of my favorite stews and now I’m thinking I must go back to my famous lamb stew and add in turnips.
So tell me, do you eat turnips and what is your favorite way to make them?
More Healthy Recipes from Spinach Tiger
Roasted Turnips, a Lower Carb, Lower Calorie Alternative to the Potato
Ingredients
- 2 medium turnips
- 1 teaspoon olive oil
- sea salt
Instructions
- Preheat oven to 400 degrees
- Scrub turnips well, peel with potato peeler. Cut into wedges.
- Put olive oil on hands and toss turnips, caring not to put too much olive oil on turnips.
- Roast for ten minutes, turn, roast 10 minutes more. All ovens are different as are wedge sizes. You may need to experiment with timing.
- Eat immediately.
Video
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I just stumbled on this blog while I was searching for recipes/ideas. I planted some in my garden because I had the seeds and thought why not?!
Pioneer Womn has a great recipe using turnips called Sunday Night Stew– I’ll make the mashed potatoes for DH–and enjoy extra stew for me.
I had no idea (until I looked them up) that they were so much lower in carbs than the potato! 1C of boiled white potatoes is 28 net carbs; 1 cup of boiled turnips is 4 net carbs. They completely satisfy my desire for potatoes
Woo hoo! I will be planting more turnips today!
Very nice idea. I’ve cooked this today with fish.
How lucky!! Those are some gorgeous turnips, and I love any root veggie when it’s roasted. And the Hasselback turnip is brilliant!
You can also invite my husband over as he loves them and is always bringing them home…If he brought a bushel, I would throw them at him…I will try roasting next time.
Yum! I’ve never had roasted turnips before but they look awesome!
I just posted Roast Beets, isn’t that funny how alike we can be? GREG
My turnips usually end up in soups or a big pan of roasted vegetables, such a great way to eat them.
Oh the awful food memories of childhood. I need to try and give them a shot again. he pics are gorgeous though.
You had me with that calorie count! They look great-just like potato wedges! 😀
I put turnips in beef stew with potatoes and they seem to absorb the flavors. My family thinks its all potatoes!
I do eat turnips – usually I toss them in stews or roast with other root vegetables alongside a chicken. I love the hasselback idea!