Roasted mini-turnips with garlic and rosemary
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Mini-turnips are very versatile and, with herbs and garlic as in this recipe, are an excellent contemporary accompaniment to the traditional Sunday roast.
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Prep time: 10 mins
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Cooking time: 20 mins
Ingredients
Feeling green-fingered? Try growing your own mini-turnips (and other vegetables).
- 4 mini-turnips, peeled and halved
- 2tbsp olive oil
- 2 cloves garlic, crushed
- 2tsp chopped fresh rosemary
- Salt and freshly-ground black pepper
Method
- Preheat the oven to 200°C (400°F, gas mark 6).
- Par-boil the turnips for 3-4 mins, then drain.
- Transfer to a small roasting tin. Mix the oil, garlic and rosemary together and drizzle over the turnips, season to taste.
- Roast for 15 mins or until tender and golden brown.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Your rating
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