Roasted Turnips, Shallots

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Roasted Turnips, Shallots and Garlic with Rosemary

 

Recipe By :Cook's Illustrated

Serving Size : 4 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 head garlic

1 1/2 pounds turnips or rutabagas

4 shallots -- peeled (4 to 6)

2 tablespoons melted butter

or vegetable oil, or olive oil, or a combination of oil

and butter

1 teaspoon crumbled dried rosemary -- (or 2 teaspoons fresh)

Salt and ground black pepper

 

PREPS: Turnips: peeled and cut into 1 1/4-inch pieces (1 1/2 to 2)

 

1. Heat oven to 375 degrees. Put whole, unpeeled garlic head in small saucepan

with water to cover. Bring water to boil, then simmer to soften cloves and

loosen skins, about 10 minutes. Drain and refresh garlic head under cold water.

Separate cloves and peel.

 

2. Put turnips and shallots in roasting pan large enough to hold them without

crowding. Toss with butter and/or oil and sprinkle with rosemary and salt to

taste. Roast for 30 minutes, stirring or shaking vegetables every 15 minutes.

Increase heat to 425 degrees, add garlic, and continue roasting until turnips

are tender and evenly browned, 15 to 20 minutes longer. Sprinkle with pepper;

taste and adjust seasonings. Serve hot or at room temperature.

 

 

Source:

" Newsletter 15 Nov 2001 "

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Per Serving (excluding unknown items): 97 Calories; 6g Fat (52.1% calories from

fat); 2g Protein; 11g Carbohydrate; 3g Dietary Fiber; 16mg Cholesterol; 152mg

Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 1 Fat.

 

NOTES : Roasted turnips are an easy side dish for Thanksgiving or any autumn

meal. Roasting concentrates the flavor and caramelizes the exterior of the

turnips.

 

Nutr. Assoc. : 0 5370 0 0 0 3152 0

 

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