Roasted Root Vegetables

Reprinted from the NYT INGREDIENTS 3 pounds assorted root vegetables: carrots, parsnips, celeriac, potatoes, turnips, etc. 1/4 cup olive oil Salt and black pepper Chopped rosemary, thyme or parsley, plus more for garnish PREPARATION 1. Heat oven to 425 degrees. Peel vegetables (optional) and cut them into 1- to 2-inch chunks, put them in a

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Orange Glazed Turnip

Adapted from the New York Times TOTAL TIME: 45 minutes INGREDIENTS 1 1/2 pounds white turnips 1/2 cup freshly squeezed orange juice 1 cup chicken or vegetable stock 2 tablespoons butter Coarse salt and freshly ground pepper 3 tablespoons grated orange peel 1 teaspoon sugar 1 tablespoon fresh thyme leaves PREPARATION 1. Peel turnips and cut

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Braised Turnips

3-4 turnips peeled and if large quartered 1 cup chicken or veg. stock 3 Tablespoons butter or olive oil Salt and fresh pepper Boil turnips on high heat for 6 minutes and drain. Add to a large heavy skillet on medium heat with butter/oil, stock and salt and pepper. Simmer for twenty minutes or until

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