Turnips are in season at the moment. They are lovely in stews and in a cottage pie, but simply roasted they are also great! This recipe is courtesy of Riverford Organic Farmers and is delicious.
Ingredients
- turnips3-4 turnips, peeled
- 3 tbsp olive oil
- leaves from 5-6 sprigs thyme
- 3 tbsp Parmesan, grated
- few drops balsamic vinegar
- salt & pepper
Preparation Method
- Preheat oven to 200°C/Gas 6.
- Cut the peeled turnips in half from top to bottom. Place cut side down and slice each half into 2-3mm pieces.
- Pile the pieces onto a large roasting tray, drizzle with oil, sprinkle with salt and pepper and turn a few times to mix.
- Arrange the slices in a shallow, ideally single, layer on the tray and roast at for about 15-20 minutes until turnip is cooked and beginning to crisp and curl at the edges.
- You may need to turn the slices once or twice during cooking. Scatter over the thyme leaves followed by the Parmesan and return to the oven for about 5 minutes until Parmesan is golden.
- Transfer the turnips to a serving dish and sprinkle with a few drops of balsamic vinegar and more black pepper.