Now, if you've never eaten roasted turnips, I'll tell you. I find them to taste very similar to cooked cauliflower. In the photo above, you'll see the turnips have a dark brown skin. I believe I roasted them just a tad too long this time; making the skins not as palatable as I wanted. However, the fleshy insides were fluffy and tender. I only needed a little salt and pepper to enjoy them.
HERE'S ALL IT TAKES
- fresh whole turnips, 2-inches in diameter or larger
- olive oil or any neutral tasting oil
- coarse salt
- fresh ground pepper
Start by scrubbing the turnips well. Dry them and prick with a fork. Place them on a cookie sheet, drizzle 1 to 2- tablespoons of oil over them to coat them well. Season with salt.
Bake for 40 to 55 minutes at 425ºF until tender.
While wearing an oven mitt, check for doneness by gently squeezing a turnip. The inner flesh should give in and feel soft like a well cooked potato. Allow to cool long enough to handle safely. Cut them in half, season with salt and pepper and they're ready to serve.
Grated cheese of any kind would go well with roasted turnips.