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Turnip roots can be served in many dishes as potatoes would be used, such as in this au gratin. (By Kevin G. Gilbert/Staff Photographer / November 27, 2012) |
1/4 teaspoon ground coriander
1/4 chili powder, optional
Heat oven to 400 degrees.
Peel turnips and cut them into the shape of french fries.
Place them on a roasting pan. Drizzle with olive oil, sprinkle with salt, coriander and, if using, chili powder. Toss to coat well. Arrange turnip fries flat on the pan.
Roast for about 25 minutes or until turnips are tender.
Serve immediately with catsup or other dipping sauce.
— Recipe adapted by Chris Copley, Herald-Mail assistant Lifestyle editor
Turnips au gratin
1 1/2 pounds (4 medium to large) turnip roots
1/2 teaspoon salt
1 tablespoon sugar
1 tablespoon butter
1 tablespoon flour
3/4 cup milk
1 cup Cheddar cheese
1/4 teaspoon pepper
1/4 teaspoon nutmeg
1/2 cup bread crumbs, optional
Heat oven to 375 degrees.
1/4 chili powder, optional
Heat oven to 400 degrees.
Peel turnips and cut them into the shape of french fries.
Place them on a roasting pan. Drizzle with olive oil, sprinkle with salt, coriander and, if using, chili powder. Toss to coat well. Arrange turnip fries flat on the pan.
Roast for about 25 minutes or until turnips are tender.
Serve immediately with catsup or other dipping sauce.
— Recipe adapted by Chris Copley, Herald-Mail assistant Lifestyle editor
Turnips au gratin
1 1/2 pounds (4 medium to large) turnip roots
1/2 teaspoon salt
1 tablespoon sugar
1 tablespoon butter
1 tablespoon flour
3/4 cup milk
1 cup Cheddar cheese
1/4 teaspoon pepper
1/4 teaspoon nutmeg
1/2 cup bread crumbs, optional
Heat oven to 375 degrees.
