The lowly, modest turnip. I’ll admit I rarely (if ever) give it a second glance in the produce section. I’m guilty of passing it up hundreds of times in favor of more attractive veggies like a bunch of fresh carrots or a head of bright green broccoli.

Yet when I saw that turnips are one of the few prominent side dishes in Wuthering Heights, I knew I needed to find a way to make them enjoyable. For me, this means ROASTING. I am a firm believer that if you’re having trouble getting yourself to eat your vegetables, a little olive oil and salt with some time in the oven goes a long way.

This recipe I found from Kalyn’s Kitchen takes it a step further and adds some balsamic vinegar for extra oomph. She suggests tossing the roasted turnips in a light coating of balsamic at the very end as well, and I highly recommend it. Turnips are mild little guys, so I think they benefit from just a bit of zing from the extra balsamic.

A

Balsamic Roasted Turnips

“Earnshaw surlily bid her remove her things to the kitchen. ‘Remove them yourself,’ she said, pushing them from her as soon as she had done; and retiring to a stool by the window, where she began to carve figures of birds and beasts out of the turnip-parings in her lap. I approached her, pretending to desire a view of the garden; and, as I fancied, adroitly dropped Mrs. Dean’s note on to her knee, unnoticed by Hareton…”

— Wuthering Heights

 

 

INGREDIENTS:

• 2 large or 4 small turnips (small is better if you can get them; they’re sweeter)
• 1 tbsp olive oil (or you can use leftover goose fat from last week’s roast goose recipe)
• 1 tbsp balsamic vinegar, plus extra for tossing
• 1/2 tsp dried thyme
• salt and pepper to taste
• 2 tsp snipped fresh parsley, for garnish

 

Makes 4 servings roasted turnips

 

INSTRUCTIONS:

1. 1. 1. Preheat oven to 450°. Cut the tops and bottoms from your turnips and discard. Peel the turnips and chop them into 1-inch cubes. Add them to a medium-size bowl. Set aside.
      2. In a small bowl, whisk your olive oil, 1 tbsp balsamic vinegar, thyme, salt, and pepper. Pour it over the turnips and toss to combine. Spread the turnips in an even layer on a greased baking sheet and cook for 15 minutes. Stir and cook for 10 more minutes.
         
      3. Place the turnips in a serving bowl. Stir in the snipped parsley and a light drizzle of extra balsamic. Add a bit more salt and pepper if desired.
         
      4. Serve to placate a restless ghost haunting your manor on the moor.
         

    

   Check out my other veggie recipes!

   

   Pioneer Sweet Potatoes from Little House on the Prairie

   

   Milady de Winter’s Soup from the Three Musketeers

   

   Fried Snowballs from James and the Giant Peach