I saw some purple topped turnips at the store yesterday and decided to give them a try. Turnips are rich in vitamin C, beta carotene and insoluble fiber. They are also a good source of lutein, phosphorus and calcium. I decided to just simply roast these with some sweet potatoes and apples and add a bit of kick via cayenne pepper, balsamic vinegar and walnuts. You can throw this together in a few minutes and it makes a filling and satisfying side dish.
Full recipe and photos after the jump
Prep Time: 5-10 minutes
Cook Time: 30 minutes
Ingredients:
1 large sweet potato, peeled and chopped into 2″ slices
3 medium turnips, peeled and chopped into 2″ slice
1 large apple, I used Braeburn but you can also try Granny Smith, chopped
1/4 cup chopped walnuts
1 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1 tsp honey
1 tsp cayenne pepper
salt and pepper
Step by Step Instructions:
1. In a small bowl, whisk together oil, vinegar and honey
2. Place chopped turnips, sweet potatoes and apples in a medium roasting pan
3. Drizzle with mixture and toss thoroughly
4. Sprinkle with walnuts, cayenne, salt and pepper
5. Roast for 30 minutes
6. Serve
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This looks very easy to cook! Adding walnuts is a great idea. Perfect for cold and rainy weather in SF this week!