Roasted Turnips?>

Roasted Turnips

by Berkeley Wellness  

If you have access to a farmers’ market, look for a variety of yellow turnip called yellow globe. It is especially sweet and tender. You certainly can use either all white or all yellow turnips instead of the combination.


3/4 pound white turnips, peeled and cut into 1/2-inch-thick wedges

3/4 pound yellow turnip (rutabaga), peeled and cut into 1/2-inch-thick wedges

2 carrots, cut into 1/2-inch-thick slices

1/2 cup chicken broth, homemade or canned

1 tablespoon olive oil

5 cloves garlic, peeled and halved

1/2 teaspoon salt

1/2 teaspoon rubbed sage

1 Granny Smith apple, cut into 1/2-inch thick wedges


1. Preheat the oven to 400 degrees F. In a vegetable steamer, steam the turnips and carrots until crisp-tender, about 5 minutes.

2. Transfer the turnips and carrots to a roasting pan. Add the broth, oil, garlic, salt, and sage, and toss to combine.

3. Cover and roast for 10 minutes. Uncover, add the apple, and roast, shaking the pan occasionally, for about 15 minutes, or until the vegetables are browned and tender.

Makes 4 servings

Nutrition information per serving

calories 103 • total fat 4g (saturated 0.5g) • cholesterol 0mg • dietary fiber 5g • carbohydrate 17g • protein 2g • sodium 430mg•Good source of: beta carotene, fiber, potassium, vitamin C