Best Roasted Turnips And Mushrooms Recipes

Roasted Turnips image

Provided by Nancy Fuller

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 7

2 pounds turnips with purple tops, cut into wedges
4 tablespoons unsalted butter, cubed
3 sprigs fresh thyme
2 shallots, sliced
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 450 degrees F. Toss together the turnips, butter, thyme sprigs, shallots, olive oil and some salt and pepper in a 13-by-9-inch baking dish. Roast until the turnips begin to soften, about 30 minutes. Adjust the seasoning and serve.

Roasted Potatoes & Turnips image

Yield 4 servings

Number Of Ingredients 5

3 or 4 medium potatoes
6 medium turnips
2 tablespoons olive oil
Salt and fresh-ground black pepper
Thyme, rosemary, sage, or bay leaves

Steps:

Preheat the oven to 400°F. Peel the potatoes and turnips. Cut them into pieces about the same size and about 1/2 inch thick, so they will cook evenly. Toss the vegetables with a light coating of olive oil and season with salt and fresh-ground pepper. Sprinkle with chopped herbs or sprigs of herbs such as thyme, rosemary, sage, and bay leaves. Put the vegetables on a baking sheet or in a gratin dish and roast, stirring and turning the vegetables occasionally once they begin to color, until browned here and there and tender throughout, about 30 minutes. Take care not to overcook, or they can toughen and dry out.
Add other vegetables, such as carrots, parsnips, rutabagas, winter squash, and fennel.
While still hot from the oven, toss the vegetables with a mixture of finely chopped garlic and parsley.
Eggplant is delicious roasted: Cut firm, shiny globe eggplant into slices about 1/2 inch thick. Brush the slices with olive oil on both sides, season with salt and fresh-ground pepper, and place on a baking sheet. Roast the eggplant at 400°F for 15 to 20 minutes, until the slices are nicely browned on the bottom. The slices will stick to the pan at first but will lift easily with a spatula once they are browned. Flip the slices over and cook for another 10 minutes or so, until browned on the other side. Keep an eye on them; the slices will cook faster on the second side.