Roasted Salt-&-vine­gar Turnips

EatingWell - - NOSH | EAT MORE VEG! -

AC­TIVE: 15 min TO­TAL: 50 min

Sim­mer­ing turnips with vine­gar be­fore roast­ing in­fuses the fla­vor through­out. Try this tech­nique with other root veg­eta­bles and pota­toes too.

11/2 pounds turnips, peeled and cut into 1-inch wedges

3 cups wa­ter

1/2 cup malt or cider vine­gar plus 1 ta­ble­spoon, di­vided 2 ta­ble­spoons ex­tra-vir­gin olive oil

1/2 tea­spoon salt, di­vided

11/2 tea­spoons chopped fresh chives

1. Pre­heat oven to 450°F.

2. Com­bine turnips, wa­ter and 1/2 cup vine­gar in a large saucepan. Bring to a boil over high heat. Re­duce heat to medium-low, cover and sim­mer un­til the turnips are just fork-ten­der, about 10 min­utes. Drain and pat dry.

3. Trans­fer the turnips to a large bowl and toss with oil and 1/4 tea­spoon salt. Spread out on a large rimmed bak­ing sheet. Roast, stir­ring once, un­til golden brown, 20 to 25 min­utes.

4. Toss the turnips with the re­main­ing 1 ta­ble­spoon vine­gar and 1/4 tea­spoon salt and serve topped with chives.

SERVES 4: about 1/2 cup each

CAL 102 / FAT 7G (SAT 1G) / CHOL 0MG / CARBS 9G / TO­TAL SUG­ARS 5G (ADDED 0G) / PRO­TEIN 1G / FIBER 2G / SODIUM 388MG / POTAS­SIUM 266MG.

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