Neither had we, until yesterday. Courtesy of our Bountiful Basket, we were inspired to try turnips. Holy cow, they were delicious! Who would have ever thought. The recipe was simple and we will definitely be buying them again when it comes time to mix up the veggies at our house. Thank you Bountiful Baskets!
Toss 1 pound halved baby turnips and 10 ounces small white mushroom caps on a baking sheet with 2 teaspoons chopped rosemary. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Turn the turnips cut-side down, then roast at 425 degrees F until golden and tender, 25 to 30 minutes.
You're back! I've been wondering where you've been!!
ReplyDeleteTurnips are so good! I've only ever roasted them, similar to this, except with carrots. I'm going to try your combination. I think the contrast in texture of the turnip and mushrooms would be a good one. Thanks for the idea. It's always nice to have inspiration for new side dishes. (p.s. Good photos, too!)
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