Roasted Potatoes & Turnips

Roasted Potatoes & Turnips
Photo by Martha Holmberg & Steve Hunter


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

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


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