Roasted Turnips with Tuscan Olive Oil
Turnip, are a nutritious root vegetable. It’s a great source of fiber and vitamin C.
When cooked, turnips have a mild, sweet flavor and a texture very similar to potatoes. Because they are much lower in carbs than potatoes, they make a great low carb potato substitute.
Prep time: 15 minutes
Total time: 35 minutes
3 ingredients to magnificent!
Turnips – Look for fresh turnips that feel heavy and smooth. Smaller turnips will be sweeter than larger ones. I prefer to peel the skin (instructions below), but if you want to leave it on, you’ll need to dip the turnips briefly in boiling water to remove the wax coating.
Branch and Vines Infused Olive Oil– A must for roasting! We suggest these infused olive oils; Garlic, Truffle or Tuscan Herb. Enough to coat the cubes lightly.
Spices – Garlic powder, sea salt & black pepper. Or try adding minced fresh rosemary, sage or sprinkle with minced parsley.
If purchasing turnips at a grocery store you will need to peel the tough, waxy skin off the turnips. Fresh from a farmers’ market or your own garden you will not need to peel as the skins should be tender, just wash well. Cubing the turnips can seem intimidating to some, but it’s easy with this technique:
- Cut off both ends
- Next, cut the turnips in half
- Slice into 3/4-inch-thick slices, which will be in the shape of semi-circles.
- Peel the skin off each slice using a paring knife (this works better than a peeler in this case). Skip it if leaving skin on.
- Cut each slice into cubes
- Scatter cubes on parchment lined baking sheet, provide enough space for the heat to get to each surface.
In a large bowl, toss cubed turnips with your infused olive oil, garlic powder, salt and pepper. Feel free to add your favorite seasonings at this point.
Place in a preheated 400 degree oven until edge of each cube turns toasty brown. Approximately 20-30 minutes.