Sunday, June 27, 2010

Oven-Braised Turnips with Garlic

I know, I know. You probably think you don't like turnips. I think most people think that. But if you've never tasted oven-braised turnips with garlic, then you're just missing out. It's that simple.

Oven-Braised Turnips with Garlic
from Vegetable Love by Barbara Kafka

(If you don't own this incredible vegetable cookbook [not just vegetarian, either], then you're missing out too!!)

"This takes turnips from a boring slightly woody vegetable to a star."

2 1/4 lbs turnips, trimmed, peeled and cut into 1/2" wedges
2 Tbsp olive oil
1 1/2 heads garlic, separated into cloves, smashed and peeled
2 1/2 bay leaves, whole leaves broken in half
1 1/2 cups beef stock (I used vegetable stock)
1/4 tsp dried thyme
1/4 tsp rubbed sage
1/4 tsp dried oregano
3/4 tsp kosher salt, or to taste
freshly ground black pepper to taste

Place rack in the center of the oven. Preheat the oven to 500 degrees Fahrenheit.

Place the turnips in roasting pan and slick with oil. Spread out in a single layer. Roast for 15 minutes.

Flip the turnips over and rotate the pan. Add the garlic. Roast for 5 minutes. Flip the turnips and garlic over and rotate the pan. Tuck the bay leaves under the turnips. Add the stock and herbs. Roast for 10 minutes.

Flip the turnips and garlic over and rotate the pan. Roast for 10 more minutes. The liquid will be mostly absorbed. Remove the bay leaves. Add the salt and pepper to taste.

Makes 3 3/4 cups.

(Also pictured: Cumin Carrots [divine, also from Vegetable Love] and CSA salad greens with last year's oven-dried cherry tomatoes from the garden. Yay summer eating!!)

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