Roasted Baby Turnips with Parsley-Mustard Vinaigrette

Roasted Baby Turnips with Parsley-Mustard Vinaigrette
Photo by John Kernick

Ingredients

  • 0.5 cup(s) extra-virgin olive oil
  • 1 scallion
  • 1.5 teaspoon(s) whole-grain mustard
  • Salt and freshly ground pepper
  • 1.5 teaspoon(s) whole-grain mustard
  • Salt and freshly ground pepper
  • 1 tablespoon(s) white wine vinegar
  • + 7 more ingredients
    • 1.5 tablespoon(s) chopped flat-leaf parsley
    • 1 scallion
    • 24 baby turnips to 2 inches
    • 24 baby turnips to 2 inches
    • 1 tablespoon(s) white wine vinegar
    • 1.5 tablespoon(s) chopped flat-leaf parsley
    • 0.5 cup(s) extra-virgin olive oil

Preheat the oven to 425°. In a bowl, whisk the vinegar with the mustard, scallion, parsley and 1/4 cup of the olive oil. Season the vinaigrette with salt and pepper. Heat a rimmed baking sheet in the oven. Cut the turnips in half through the stems; quarter them if large. In a large bowl, toss the...

View full recipe at Food & Wine

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