Growing up the only thing I knew about turnips was that I had a coach named Coach Turnipseed. I didn’t even know that turnips were edible. Down here you see a lot of turnip greens, but no one ever mentions the poor little turnips. Once I moved out on my own I started playing around with them because I think they’re fun looking and this is probably my favorite way to cook them.They blend in well with the potatoes and if I don’t tell my husband about them, he doesn’t even notice.
Roasted Turnips and Potatoes
2 medium sized turnips
2 pounds of red potatoes
3 tablespoons olive oil
3/4 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon black pepper
Preheat oven to 450.
Peel turnips. Cut turnips and potatoes into 1 inch pieces. Toss with olive oil, rosemary, salt, and pepper. Transfer to a large baking sheet making sure they aren’t on top of each other.
Roast for about 30 minutes, stirring every 10 minutes. Serve hot.
