Roasted Potatoes & Turnips

Ingredients

• 1 lb. yellow-fleshed potatoes, peeled and cut into 1-½- inch chunks
• 3 small bay leaves
• 2 sprigs fresh thyme
• Freshly ground black pepper
• 4 Tbs. unsalted butter, cut into four pieces
• 1 lb. turnips, peeled and quartered or cut into 1-½-inch chunks
• ½ cup homemade or low-salt chicken broth or water
• + 1 more ingredients
• • 1 tsp. kosher salt

Heat the oven to 375°F. Put the bay leaves and thyme in the bottom of a large gratin dish or a medium roasting pan. Dump the potatoes and turnips on top. Pour in the broth and scatter the butter around. Season with salt and pepper. Roast, tossing with a spatula a few times, until the vegetables a...

View full recipe at Fine Cooking