Turnips, similar to celery root, used to wallow at the bottom of my crisper whenever they’d show up in my veggie CSA box. Not anymore!
I’ve discovered that they’re fantastic roasted in the oven. EVERY veggie is better roasted.
Time to make Roasted Turnips!
Serves 4
Ingredients:
- 2 pounds turnips, peeled (make sure you peel at least a layer past the skin because they can be fiber-y) and cut into 1 inch cubes
- 2 tablespoons melted ghee (or your preferred fat)
- Kosher salt
- Freshly ground pepper
Equipment:
- All of my recommended kitchen tools are listed here.
Method:
I preheated my oven to 425 F and I tossed my cut turnip cubes with melted ghee, salt, and pepper. Don’t worry if the ghee clumps up on your cold turnip cubes. It’s annoying but they’ll still roast nicely. I placed the cubes in a single layer on a foil-lined baking tray…
…and put them in the oven for 20-25 minutes, flipping the cubes halfway through. The finished turnips should be nicely browned and tender. 
Another yummy replacement for roasted potatoes.
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!
PRINTER-FRIENDLY RECIPE CARD
Roasted Turnips
Ingredients
- 2 pounds turnips peeled past the skin and cut into 1-inch cubes
- 2 tablespoons ghee or fat of choice
- Diamond Crystal kosher salt
- Freshly ground black pepper
Instructions
- Preheat your oven to 425°F and toss your cut turnip cubes with melted ghee, salt, and pepper. Don’t worry if the ghee clumps up on your cold turnip cubes. It’s annoying but they’ll still roast nicely.
- Place the turnip cubes in a single layer on a foil-lined baking tray and put them in the oven for 20-25 minutes, flipping the cubes halfway through. The finished turnips should be nicely browned and tender.
Nutrition
