Turnips are my latest veggie addiction and I predict that turnips will replace kale as the “it” food this winter. In other words, turnips are the new kale. For those of you who are unfamiliar with turnips, they are root vegetables that closely resemble beets. Their skins are typically white and purple and they are sometimes attached to their leafy greens. Their flavor is very mild, similar to a potato, but less starchy. Turnip roots are high in Vitamin C and the leafy greens are chock-full of Vitamin A, calcium, folate, Vitamin C, and Vitamin K.
My prefered method of eating turnip roots is roasting. Roasting is simple and takes only about 30 min from start to finish. For this recipe you will need 2 turnip roots, 1/2 chopped onion, evoo, salt, and coriander.
Directions: Preheat oven to 400 degrees. Skin the turnips and cut them into the shape of french fries. Place them on a roasting pan with the chopped onions. Drizzle with evoo, dash of salt, dash of coriander seed. (You could also add a few garlic cloves to the mix). Toss to coat well and then make sure the turnips are laying flat on the pan before placing in oven. Roast in the oven for approximately 25 minutes or until turnips are tender.
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