5 Ingredients or Fewer

Roasted Baby Turnips with Dijon-Shallot Vinaigrette and Tarragon

March 10, 2014
4 Ratings
Photo by James Ransom
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

Test Kitchen Notes

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. —The Editors

  • 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
In This Recipe
  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.

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