Thursday, June 14, 2012

Roasted Turnips

My farm share started today for the season! I was thrilled to be handed a giant bag of vegetables, some of which I could not identify:

mystery vegetable - garlic scape!
 I walked home, breathing in all the freshness of basil, cilantro, arugula, and kale, and then pulled everything out to see the harvest. I boosted my leftover macaroni and cheese dinner with a kale salad and these roasted turnips, that came out far better than I could have imagined. They were the perfect blend of fresh, sweet, and salt. It was hard to leave leftovers for tomorrow. Who knew?


Roasted Turnips

4-5 turnips, peeled, and sliced into 1/2" roundels
1 garlic scape (if you happen to have one around - this is the green of a young garlic plant), sliced into 1/2" pieces (otherwise a diced clove of garlic will do)
2 tbl vegetable oil
1 tsp paprika
1 tsp shallot salt (a new purchase from the spice shop in Princeton, NJ; without this, you can use onion salt)
1/2 cup cornmeal
1/2 tsp fresh ground pepper
1/4 cup grated parmesan cheese

1. Preheat oven to 425 and lay aluminum foil on a baking sheet.

2. Place turnips in a bowl, and add garlic scape, oil, paprika, salt, cornmeal, pepper, and cheese. Mix thoroughly to coat the turnips. Spread out evenly on baking sheet.

3. Bake for about 15 minutes, or until soft. Enjoy!

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