I was at the farmers’ market this weekend when a woman said “Oh my gosh I just love these!” out of the blue. I looked at her because I was the only person in earshot of her exclamation and saw her holding up some cute little root veggies with tops that resembled mustard greens. “What are they?”, I asked. She told me they were baby turnips, much cuter than grown-up turnips for sure, and they were delicious. So needless to say I bought a bunch, or two or three! 😉 Though the green tops may look mustard-y, their flavor is much more mild and they are very tasty pan sauteed with a bit of butter and salt and served with these roasted nuggets of yum! These little suckers are sooooo stinkin’ delicious with a mustard vinaigrette. I already had mustard on my brain so I went with it.
Easy, healthy, delicious…does it get any better?!
- 1 bunch baby turnips (about 6 or so)
- 1 clove garlic, slivered
- 1 teaspoon seedy whole-grain mustard
- 1 scallion, minced
- 1 Tablespoon parlsey, finely chopped
- ¼ cup extra virgin olive oil, divided
- sea salt and freshly ground pepper
- ½ Tablespoon white balsamic vinegar or white wine vinegar
- Preheat oven to 425 degrees with a baking dish inside. In a bowl whisk together vinegar, mustard, scallion parsley and ¼ cup of olive oil. Season with salt and pepper.
- Cut turnips in half lengthwise through the stems. Toss with remaining ⅛ cup olive oil, slivered garlic and season with salt and pepper. Spread evenly on the preheated baking dish and roast for 20 minutes or so until tender, turning halfway through.
- Toss turnips with vinaigrette.
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food photographer, food photography, los angeles, crystal cartier
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