Roasted Salt-&-vinegar Turnips
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.