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Old 09-22-2008, 03:59 PM   #1
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TNT Roasted Root Vegetables with Turnip Greens

Ahh - fall is here, or at least in the air in most places.

Last night I roasted a duck for dinner & served these wonderful oven-roasted veggies to go along with it. While the basic ingredients can easily vary as to what looks good at the market, this is how it came out last night:

1 small mesh bag of multicolored tiny baby potatoes (purple, red, white, yellow), larger ones halved
6 medium carrots, peeled & cut into 2" pieces
4 medium white turnips with greens - greens removed & reserved; turnips quartered
1 large onion, peeled & quartered
1 head of garlic, cloves separated & peeled
1 small handful/bunch of fresh thyme, leaves removed from stems & roughly choppped
Extra-virgin olive oil
Salt & freshly-ground black pepper to taste

For turnip greens:
Extra-virgin olive oil
1 clove garlic, peeled & chopped
dash of hot red pepper flakes

Preheat oven to 400 degrees. Put all vegetables & herbs except for turnip greens & their ingredients into roasting pan. Add several dollops of extra-virgin olive oil & toss until everything is coated. Roast for approximately 25-35 minutes, or until vegetables are tender.

Meanwhile, remove ribs/stems from turnip greens & discard. Chop leaves roughly & lightly saute with chopped garlic clove & red pepper flakes in some extra-virgin olive oil.

When roasted root vegetables are done, fold in sauteed turnip greens & serve.

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Old 09-22-2008, 04:56 PM   #2
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Sounds great! I made some last night with roasted chicken breasts. I like seeing what other people use rather than the "regular" veggies. I used raddish and bell pepper in mine and couldn't believe how tasty they came out.
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Old 09-24-2008, 12:15 AM   #3
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I'll usually given the choice between turnips or parsnips go for the latter.
Either way, roots are great.
Beets would have been pretty-- chunks of rhubarb to counter it's sweetness.
Ahh, I want roasted veg's!
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Old 09-24-2008, 01:09 PM   #4
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I'm not a big parsnip fan. Too sweet. If I do use them, I cut the amount of carrots by half, because the combination of the two vegetables just makes the whole thing too sweet for me.

And while I myself like beets, they're not a fave of the husband, plus they tend to dye everything fuschia pink when it's all tossed together. Sort of looks like the vegetables have been sauced with Pepto Bismal - lol!!

When I do make beet dishes, I prefer ones where the beets are on their own.
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