Roasted Baby Turnips with Dijon-Shallot Vinaigrette and Tarragon Recipe on Food52 (2024)

5 Ingredients or Fewer

by: Ty Ryavec

March10,2014

4

7 Ratings

  • Serves 4 to 6

Jump to Recipe

Author Notes

Oftentimes at brunch, I'm so underwhelmed by the side dishes: usually just some overdressed frisée or a bad biscuit (hey, I may live in Brooklyn, but this Southern girl knows what a real biscuit is supposed to taste like). This delicious side dish is easy to pull together at the last minute, but your guests will never know! It's a great compliment to any brunch table. —Ty Ryavec

Test Kitchen Notes

WHO: Ty Ryavec is a photographer who grew up in Baltimore.
WHAT: Earthy roasted turnips, dressed up in a perky vinaigrette.
HOW: Roast your turnips; whisk together your dressing; toss; sprinkle with tarragon.
WHY WE LOVE IT: We love how elegant Ty's recipe is -- it's just a few ingredients, but we'd happily serve it at a dinner party.Turnips are one of those vegetables that are easy to overlook; this recipe, for those who rarely buy them, is revelatory. We love the kick of the mustard and shallots, as well as the springy freshness of the tarragon. —The Editors

  • Test Kitchen-Approved

What You'll Need

Ingredients
  • Roasted Baby Turnips
  • 2 bunchesbaby turnips, peeled and chopped into quarters
  • 2 tablespoonsolive oil
  • Pinch of salt, to taste
  • Dijon-Shallot Vinaigrette
  • 2 tablespoonswhite wine vinegar
  • 1 tablespoonDijon mustard
  • 1/4 cupextra-virgin olive oil
  • 1 shallot, finely minced
  • Pinch of salt, to taste
  • 1 tablespoontarragon, chiffonade
Directions
  1. Preheat oven to 400° F. Toss baby turnips in olive oil and salt. Spread in a single layer on a baking sheet.
  2. Roast for 10 to 15 minutes, or until soft on the inside, with a slightly caramelized exterior.
  3. While the turnips are roasting, whisk together the white wine vinegar and Dijon mustard.
  4. Slowly whisk in the olive oil, taking care not to add too much at a time. Whisk until emulsified, then whisk in the shallots.
  5. Note: These are best served at room temperature.

Tags:

  • Salad Dressing
  • French
  • Vegetable
  • Mustard
  • Shallot
  • Turnip
  • Vinegar
  • 5 Ingredients or Fewer
  • Make Ahead
  • Vegan
  • Vegetarian
  • Breakfast
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  • Your Best Recipe with Mustard

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17 Reviews

eveross September 12, 2020

This was wonderful!!! Followed the recipe, used dried tarragon instead of fresh, tasted fresh and different and all of it was eaten pretty much immediately! Great - we will make this one again!

Susan P. September 5, 2019

This was delicious with duck. It is also good made with radishes instead of turnips.

Gregg November 23, 2015

Our turnips are loose - no bunches. Any idea the weight of "one bunch"?

Brenda October 17, 2016

about six, that is usually what is in the bunches I pick up at farmers market.

Megan R. July 14, 2015

I tried this and found it was god to roast mature turnips with sweet potato because they caramelize well and take away the bitter taste. I also found the amount of white wine vinegar to be a bit overpowering so I cut back the next time. Umeboshi vinegar is nice to use instead of salt because it is a bit sweet and adds another dimension of flavour.

Erin February 22, 2015

Plate-licking delicious! Just made this with some turnips from our CSA box and it was divine. A couple deviations: we used large turnips cut up into smaller pieces and roasted for about 20 minutes, until caramelized around the edges. We also substituted scallions in for the shallot and fresh thyme for the tarragon.

Nancy February 15, 2015

Hello! This looks delicious and bright. I was wondering if you roast the turnips briefly in the vinaigrette after they're dressed? Or do you just dress them in it when they're just warm out of the roasting oven? Thank you!

Wendy K. November 21, 2014

If you can't find baby turnips, only the larger, more mature ones, how will this change the dish?

Ty R. November 21, 2014

Baby turnips are a bit sweeter and more mild than more mature turnips. However, if you are using mature turnips, cut them into a smaller size and just roast them for a bit longer, until a little more caramelization occurs. That should help balance the sweetness! Hope this works for you!

Ronnie F. October 13, 2014

I made this tonight (using a mixture of baby purple and Japanese turnips) and it was wonderful! I added some ground husk cherries just before serving the dish and I thought they went really well with the turnips!

Nyborg July 4, 2014

looks great. thank you. just bought some incredibly beautiful baby turnips in the union square (rainy) market today.

thefolia April 27, 2014

I'm loving this simple, beautiful recipe yet can't wait to try it! Happy Nesting.

ChefJune April 24, 2014

Well this is a wow! Congrats on the WC win. I can already taste that vinaigrette on roasted salmon. Did you use the white Japanese turnips or little purple tops? Just curious.

Ty R. April 25, 2014

I do this on roasted salmon all the time! It works really well! I used the white, but only because that's what was available.

healthierkitchen April 23, 2014

Love baby turnips. Love roasting baby turnips. Will love them roasted with this vinaigrette!

aargersi April 23, 2014

I am so glad to see this as a wild card! I tested it and loved it and am making it again ASAP (in fact possibly tonight)

sexyLAMBCHOPx March 15, 2014

The Vinaigrette reads deliciously and bet it could be used for other vegetables. Good luck!

Roasted Baby Turnips with Dijon-Shallot Vinaigrette and Tarragon Recipe on Food52 (2024)

FAQs

Do you peel turnips before baking? ›

It's not essential to peel turnips before cooking. If this skin appears to be thin enough you can leave it on and cook as is. However if the skin feels thick and leathery, you can peel it off with a sharp knife or vegetable peeler. Both the roots and leaves, also known as turnip greens, are safe to eat.

How do you cook Jamie Oliver turnips? ›

How to cook Turnips. Small turnips are delicious raw – eat whole or slice thinly. Alternatively, you can steam, roast or braise the roots. Larger turnips are best peeled and steamed, boiled or mashed.

What do roasted turnips taste like? ›

In the hands of an able cook, a well-cooked turnip tastes heavenly. When roasted, the natural sugars are allowed to caramelize, resulting in a crispy-tender side dish that tastes like a cross between a potato and a carrot.

Why put baking soda in turnips? ›

Wash greens and roots well. Some suggest soaking the greens in a little salty water. One turnip website from the United Kingdom notes that if you boil them, add a little sugar to tame the scent and add baking soda to reduce bitterness.

How do you get the bitterness out of cooked turnips? ›

Adding a little sugar to your turnips after cooking can also help to counteract any bitterness.

What makes turnips taste better? ›

There are several ways to make turnips taste better. One method is to roast them with olive oil, salt, and pepper to enhance their natural sweetness. You can also mash them with butter and seasonings, or add them to soups and stews for added flavor and texture.

What is the healthiest way to eat turnips? ›

Boil or steam turnips and add them to mashed potatoes for extra vitamins and minerals. Grate them raw into salads or slaws. Roast them with other root vegetables like carrots and sweet potatoes, and bring out their natural sweetness.

Do you wash turnips before cooking? ›

Like any root vegetable, turnips should be given a good rinse to remove dirt or grit; a soft brush is an excellent aid.

Is it better to roast or boil turnips? ›

Turnips can be a little sharp in their taste, but something happens when you roast these peppery veggies from the mustard family. Roasting mellows the flavor of turnips and concentrates their texture into a tender, melting vegetable.

Are roasted turnips good for you? ›

Turnips are a nutritious, low-carb alternative to potatoes.

If you're watching your carb intake, roasted turnips make an excellent substitute for roasted potatoes. According to Healthline, turnips have numerous health benefits. They are high in vitamin C, antioxidants, minerals, and glucosinolates.

Are turnips anti inflammatory? ›

Turnips are a cruciferous vegetable with multiple health benefits. They boast an impressive nutritional profile, and their bioactive compounds, such as glucosinolates, may support blood sugar control, protect against harmful bacteria, and provide anticancer and anti-inflammatory effects.

What is the best way to cook and eat turnips? ›

Baked, Boiled or Steamed. Use turnips any way you would use a potato, and then some. Try them baked or boiled in stews, soups and stir-fries, or lightly steamed with some butter, salt or lemon juice for flavor. homemade coleslaw.

Why peel turnips? ›

To peel or not to peel, that is the question. The decision to peel your turnips is totally up to you. However, it's recommended to remove the skin of larger bulbs to avoid a sharp aftertaste when you eat them.

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