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Roasted Turnips And Apples |
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Serves: 12 Print this RecipeTurnips are coarse, requiring a little finesse to smooth their rough edges. Straight sugar is too strong, but a few mild root vegetables or orchard fruits can work wonders. The combination of caramelized onions, apples, and turnips is hard to beat. These take their time (about an hour) roasting, but all you have to do is pop them in an oven and wait until they’re done. 2 large yellow onions, peeled and cut into bite-size chunks 2 pounds turnips or rutabagas, peeled and cut into bite-size chunks 1/4 cup garlic-flavor olive oil Salt and ground black pepper to taste 2 (12-ounce) boxes frozen scalloped apples or Harvest apples, thawed 2 sprigs rosemary leaves (large) Heat the oven to 425°F. Toss the onions, turnips, and half of the oil in a large roasting pan or rimmed sheet pan; season with salt and pepper. Roast until the turnips just begin to soften and the edges start to brown, about 30 minutes. Add the apples and rosemary, and toss with the vegetables. Roast until the vegetables are lightly caramelized and tender, 20 to 25 minutes more. Toss with the remaining 2 tablespoons oil before serving. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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