Turnips
The older I get the more my food tastes change. I have recently rediscovered turnips. Tasty, but dang it all. They take forever to cook the way my mother does it down south. Seems there wouldn't be ...
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I always oven roast vegetables now. It makes all of them taste sweeter and retain vitamins and minerals.
The old fashion way of boiling them to death strips them of any flavor and all the vitamins. Which is how I was brought up on vegetables!
Here's my favorite turnip recipe for oven roasting, admittedly ripped right off the internet but it does taste good! And REAL easy to make while RV'ing on the BBQ in a greased foil tray.
Parmesan Turnips
Ingredients:
2 pounds turnips (about 4 medium), peeled and cut into 1/2-inch wedges
1/8 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1/4 cup grated Parmesan (1/2 ounce)
Directions:
Preheat oven to 475 degrees. On a rimmed baking sheet, combine turnips, cayenne, nutmeg, and oil. Season with salt and pepper and toss well to coat. Sprinkle with Parmesan and toss gently to combine. Arrange turnips in a single layer and roast until golden on both sides, 25 to 30 minutes, flipping halfway through.
The old fashion way of boiling them to death strips them of any flavor and all the vitamins. Which is how I was brought up on vegetables!
Here's my favorite turnip recipe for oven roasting, admittedly ripped right off the internet but it does taste good! And REAL easy to make while RV'ing on the BBQ in a greased foil tray.
Parmesan Turnips
Ingredients:
2 pounds turnips (about 4 medium), peeled and cut into 1/2-inch wedges
1/8 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1/4 cup grated Parmesan (1/2 ounce)
Directions:
Preheat oven to 475 degrees. On a rimmed baking sheet, combine turnips, cayenne, nutmeg, and oil. Season with salt and pepper and toss well to coat. Sprinkle with Parmesan and toss gently to combine. Arrange turnips in a single layer and roast until golden on both sides, 25 to 30 minutes, flipping halfway through.
