What am I supposed to do with all these turnips?

This is exactly the challenge we found ourselves in last night, when we hauled home week two of the Brooklyn Beet CSA.  Still having some root veggies left over from the week prior, we needed to do something with them before they rotted.  So we did what any normal person would do: roast ’em.

Roasting is the miracle cooking method.  Seriously, it seems that it can be done to almost any food: vegetables, meats, eggs, beans, garlic – even fruit.  Just the other day I had oven-roasted grapes! (Which were delicious, by the way).  So we turned up the oven to a piping 450 deg fahrenheit (and turned on all of our kitchen fans) and got to work.

The result? Gorgeous color. And not bad flavor either, although I do have to mention that all 3 of us preferred the beet to the turnips, which still had a slightly bitter flavor about them.  Any suggestions for sweetening them up?  What is your preferred turnip-cooking method?

As you can tell, we also have obscene amounts of cherries.  Red all around!

As you can see, we also have obscene amounts of cherries. So much red!

Roasted Beets

Coat the whole beat in a thick layer of olive oil.  Sprinkle it with salt and pepper and wrap it in a sheet of tin foil, much like you would do if you were roasting a head of garlic.  Pop it in the oven at 450 degrees for about 45 minutes.  Slice, and enjoy.  The beets will be a deep red when you cut them open – absolutely stunning – although warning: beet juice gets everywhere.  They’ll almost be too pretty to eat!  Just almost.

Roasted Turnips

For the turnips, start by slicing them into thick wedges, as you might a potato.  Lay them out on a baking sheet, on top of aluminum foil.  Then liberally drizzle olive oil on top of the wedges, and sprinkle with salt and pepper.  Pop these into the oven for 25-30 minutes.  Flip the wedges about halfway through, so they get nice and brown on both sides (that was our original mistake).

Well enjoy! Let us know what you think!


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