Friday, July 8, 2011

Roasted Turnips and Radishes

Last time I made roasted radishes, I thought they were okay but not worth making again. Steve thought they were repeatable. I decided to make them again but try a lower cooking temperature to hopefully preserve more nutrients and flavor (the last recipe called for cooking them at 500 degrees F). I also added turnips; this is the first time I've ever cooked turnips.

Olive oil (a couple tablespoons)
Lemon juice
Coarse salt
Dill (optional, but I would recommend some sort of herb for a flavor boost)

Preheat your oven to 375 degrees F. Wash the turnips and radishes. Remove and compost the stem ends and the roots. The turnips and radishes should all be similar in size. If you have some that are significantly larger than the others, cut them in half or in quarters so all of them will be cooked through at the same time. Put all the veggies in a baking dish. Add the olive oil and toss to coat the veggies. Cover the dish and bake for about 35 minutes. The turnips and radishes are done when you can fairly easily pierce them with a fork. Add lemon juice and salt to taste. We also sprinkled fresh dill on ours. While this is optional, I would recommend adding something to heighten the flavor of the dish, because it's rather disappointingly mild on its own.

This time around, Steve and I both agreed that we're not making radishes and turnips like this again. They're not bad; they're just mediocre, and we don't make mediocre things twice. (What's the point?) Maybe with other seasonings and/or butter they would still be roastable, though. Ideas, anyone?

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