"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Click Here to Login
Thread Tools Display Modes
Old 09-22-2008, 02:59 PM   #1
Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
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.

BreezyCooking is offline   Reply With Quote
Old 09-22-2008, 03:56 PM   #2
Executive Chef
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
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.
Jeekinz is offline   Reply With Quote
Old 09-23-2008, 11:15 PM   #3
Assistant Cook
HushBull's Avatar
Join Date: Sep 2008
Location: Bible Belt
Posts: 27
Send a message via AIM to HushBull
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!
HushBull is offline   Reply With Quote
Old 09-24-2008, 12:09 PM   #4
Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
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.
BreezyCooking is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

All times are GMT -5. The time now is 05:22 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.