Roasted Baby Turnips with Dijon-Shallot Vinaigrette and Tarragon

By • March 10, 2014 • 8 Comments



Author Notes: Oftentimes at brunch, I'm so underwhelmed by the side dishes: usually just some overdressed frisée or a bad biscuit (hey, I may live in Brooklyn, but this Southern girl knows what a real biscuit is supposed to taste like). This delicious side dish is easy to pull together at the last minute, but your guests will never know! It's a great compliment to any brunch table.Ty Ryavec

Food52 Review: WHO: Ty Ryavec is a photographer who grew up in Baltimore.
WHAT: Earthy roasted turnips, dressed up in a perky vinaigrette.
HOW: Roast your turnips; whisk together your dressing; toss; sprinkle with tarragon.
WHY WE LOVE IT: We love how elegant Ty's recipe is -- it's just a few ingredients, but we'd happily serve it at a dinner party.Turnips are one of those vegetables that are easy to overlook; this recipe, for those who rarely buy them, is revelatory. We love the kick of the mustard and shallots, as well as the springy freshness of the tarragon.
A&M

Serves 4 to 6

Roasted Baby Turnips

  • 2 bunches baby turnips, peeled and chopped into quarters
  • 2 tablespoons olive oil
  • Pinch of salt, to taste

Dijon-Shallot Vinaigrette

  • 2 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/4 cup extra-virgin olive oil
  • 1 shallot, finely minced
  • Pinch of salt, to taste
  • 1 tablespoon tarragon, chiffonade
  1. Preheat oven to 400° F. Toss baby turnips in olive oil and salt. Spread in a single layer on a baking sheet.
  2. Roast for 10 to 15 minutes, or until soft on the inside, with a slightly caramelized exterior.
  3. While the turnips are roasting, whisk together the white wine vinegar and Dijon mustard.
  4. Slowly whisk in the olive oil, taking care not to add too much at a time. Whisk until emulsified, then whisk in the shallots.
  5. Note: These are best served at room temperature.
From Our Friends
powered by ZergNet

Comments (8) Questions (0)

Default-small
Default-small
Default-small

18 days ago Nyborg

looks great. thank you. just bought some incredibly beautiful baby turnips in the union square (rainy) market today.

Gravatar

3 months ago thefolia

I'm loving this simple, beautiful recipe yet can't wait to try it! Happy Nesting.

Junechamp

3 months ago ChefJune

June is a trusted source on General Cooking.

Well this is a wow! Congrats on the WC win. I can already taste that vinaigrette on roasted salmon. Did you use the white Japanese turnips or little purple tops? Just curious.

541494_10151214228391652_1177813716_n

3 months ago Ty Ryavec

I do this on roasted salmon all the time! It works really well! I used the white, but only because that's what was available.

Dsc_0048b

3 months ago healthierkitchen

Love baby turnips. Love roasting baby turnips. Will love them roasted with this vinaigrette!

Dsc_0028

3 months ago cookbookchick

What healthier kitchen said.. Can't wait to get me some baby turnips!

036

3 months ago aargersi

Abbie is a trusted source on General Cooking.

I am so glad to see this as a wild card! I tested it and loved it and am making it again ASAP (in fact possibly tonight)

Img00019-20100929-0432_1_

4 months ago sexyLAMBCHOPx

The Vinaigrette reads deliciously and bet it could be used for other vegetables. Good luck!