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
Contest Entries
  • Your Best Recipe with Mustard

Popular on Food52

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

How do you cook Jamie Oliver turnips? ›

Larger turnips are best peeled and steamed, boiled or mashed. Chunks of turnip are often added to casseroles or soups. Try sautéing or steaming the leaves in the same way as spinach, or add them to stews and curries.

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.

What takes the bitterness out of turnips? ›

If you want to try a different cooking method, I tend to like turnip boiled and mashed. If the turnip is old (and likely bitter) you can add an apple. I've also read that you can stir in baking soda after the turnips have boiled to remove the bitterness.

What makes turnips taste better? ›

How do you get the bitterness out of turnips? Smaller turnips tend to be sweeter and less bitter, so start by selecting fresh, small, tender turnips and peeling them. Adding a little sugar to your turnips after cooking can also help to counteract any bitterness.

How do you make roasted turnips less bitter? ›

Roasting brings out their natural sweetness. Another secret is how you peel them. Bitter notes lie just under the surface of the skin, but you can eliminate this if you go a little deeper when peeling them. I use a paring knife instead of vegetable peeler to remove the thick outer later.

Do turnips have to be peeled before roasting? ›

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.

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 appropriate method of cooking turnips? ›

Place the turnips in a pot and cover with about 2 inches of salted water. Bring to a boil, adjust the heat and simmer until the turnips are tender when pierced with a toothpick or the tip of a paring knife, 20 to 30 minutes. Step three: Season and serve. Drain the turnips and season with salt and pepper.

Do you have to peel turnips before cooking? ›

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.

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Sen. Emmett Berge

Last Updated:

Views: 5849

Rating: 5 / 5 (80 voted)

Reviews: 87% of readers found this page helpful

Author information

Name: Sen. Emmett Berge

Birthday: 1993-06-17

Address: 787 Elvis Divide, Port Brice, OH 24507-6802

Phone: +9779049645255

Job: Senior Healthcare Specialist

Hobby: Cycling, Model building, Kitesurfing, Origami, Lapidary, Dance, Basketball

Introduction: My name is Sen. Emmett Berge, I am a funny, vast, charming, courageous, enthusiastic, jolly, famous person who loves writing and wants to share my knowledge and understanding with you.