Butter Roasted Turnips Recipes

BUTTER ROASTED TURNIPS

Steps:

• Preheat the oven to 400 degrees F.
• Place the turnips on a baking sheet. Scatter the garlic and thyme over the top. Drizzle with the butter and sprinkle with salt and pepper. Toss to combine.
• Roast until the turnips are tender and golden, about 30 minutes.

ROASTED TURNIPS

Steps:

• Preheat the oven to 450 degrees F. Toss together the turnips, butter, thyme sprigs, shallots, olive oil and some salt and pepper in a 13-by-9-inch baking dish. Roast until the turnips begin to soften, about 30 minutes. Adjust the seasoning and serve.

ROASTED TURNIPS

Steps:

• Gather the ingredients.
• Preheat the oven to 400 F. While the oven heats, trim and peel the turnips. Tender baby turnips can be simply scrubbed instead of peeled, but their peel will still be a bit more fibrous than the tender insides. Leave baby turnips whole; cut bigger ones into 1-inch pieces.
• Put the prepared turnips in a baking pan or on a baking sheet. Drizzle them with olive oil. Use your hands or 2 large spoons to toss the turnips around a bit to coat them thoroughly with the oil. Sprinkle them with salt.
• Roast the turnips until they're tender and browned. Start checking them after about 30 minutes. Depending on their size and age, it may take up to an hour or more to become completely tender. Sprinkle with more salt and pepper, if you'd like, and serve.

ROASTED BABY TURNIPS WITH MISO BUTTER AND FRIED EGGS

Steps:

• Preheat the oven to 425 degrees F with a rack set on the middle shelf. Heat a large cast-iron pan over medium-high heat.
• Gently toss the baby turnips, potatoes and onion wedges with 2 tablespoons of the oil and a light sprinkle of salt and pepper. Carefully add to the hot pan and put in the oven to roast until the vegetables are golden brown and the potatoes are cooked through, 20 to 25 minutes.
• While the vegetables are roasting, prepare the miso butter. Stir together the butter, miso, garlic, ginger and half of the scallion greens.
• Thickly slice the reserved turnip greens and stems (about 1/2-inch pieces).
• Remove the vegetables from the oven and turn off the heat. Gently stir in the reserved turnip greens and scallion whites until just wilted, 1 to 2 minutes. Add the miso butter to the pan and gently toss to coat the vegetables. Return to the oven to keep warm while you cook the eggs.
• Heat the remaining oil in a large nonstick pan over medium heat. Crack 4 to 6 eggs into the pan; if they stick together, that's OK. Sprinkle lightly with salt and pepper. Cook until the whites start to set, 2 to 3 minutes, and then cover with a lid and continue cooking until the whites are set but the yolks are still runny, 1 to 2 minutes.
• To serve, top the roasted vegetables with the fried eggs and garnish with the remaining sliced scallions.