Friday, November 22, 2013

Thanksgiving Cooking: Rosemary Roasted Turnips


Truth be told, they were technically sautéed, not roasted. But I'm a sucker for alliteration and if cooked properly you can achieve the same results with roasting or lightly sautéing. Also, since I am no chef, I did a little research and Maria Batali sautés his "roasted turnips" too.


This is probably one of the easiest dishes known to man and if you are not that great of a cook (or simply a newbie) this is something you might want to try. 

Also, I find it important to have various vegetable options at holiday dinners as of late, especially with so many people having gluten allergies (holiday food can be extremely gluten-centric). It gives them more options and allows them to feel like they are getting to eat like everyone else (I can write a list of easy ways to keep a meal consisting almost entirely of gluten free dishes, it's not very hard at all).


Ingredients:

(serves 4)

10 baby turnips (leave an inch of stems on)
2 tablespoons olive oil
2 sprigs of rosemary
A dash of vinegar
Salt
Pepper

Directions:

• Scrub turnips clean, leave skins and one inch of the stems. Quarter any that are bigger than a cherry tomato.
• Heat olive oil in a frying pan on medium. 
• Toss the turnips in and stir with wooden spoon intermittently for about 15 minutes. You don't want to rough them around by stirring too much, but you want to make sure they get evenly roasted in the pan. I don't like to place a lid over them because I feel like it overcooks them and creates a soggy look.
• Add salt and pepper. Add vinegar and cook until evaporated.


No comments:

Post a Comment