After a week with temperatures in the 80s and 90s (yep, that's what I said), it suddenly got cold and rainy here just in time for the weekend.
So today we take on another much-hated vegetable - turnips! The key is to buy small turnips, not those softball-sized purple and white jobs.
I had a bunch of pretty white Japanese turnips in the fridge just waiting for the weather to turn. I had thought of a recipe that worked out stunningly a few weeks ago and that I wanted to try again, and it involves roasting, which heats up the house - a win-win situation.
Roasted Turnips with Honey Butter
1 bunch of turnips, the smaller the better, by no means over 2 1/2 inches in diameter.
3 Tbsp butter, more or less
1 Tbsp honey, the darker the better
Preheat the oven to 400 degrees and get out a big baking sheet.
Remove the tops from the turnips. If they are tiny and lovely, reserve them to make a vitamin-packed turnip greens recipe with. If they are large and spiny, put them in your greenwaste or compost container. If your city does not provide a greenwase container, call them and ask why.
Peel the turnips, even if they are tiny. Yes, you must. Because I have tried it both ways and it only works well with peeled ones, that is why. If they are unpeeled, they are too moist and get mushy.
If the turnips are larger, cut them in half and each half into four wedges. If they are small, just cut them into about 1 inch chunks.
Melt the butter and honey together in a saucepan over low heat. Add the turnips and toss to coat, then spread in one layer on a baking sheet. Bake at 400 degrees for 40 minutes or so, turning every 15 minutes or when you remember. When they are done, they will be golden brown with some darker brown spots.
Try not to eat them all yourself. I did.