Almost every stall at the neighborhood farmers' market sells Hakurei turnips (smallish white turnips, sometimes labeled "Asian turnips"). I tried them for the first time last summer out of curiosity, and ended up buying them almost every week after that. I usually eat them roasted with some browned butter or soy sauce. I never thought to pair them with a bright vinaigrette before I saw this recipe.
This one is from Food & Wine, September 2010, and is my Magazine Mondays entry for the week. It's easy to put together and would make a nice side dish for almost anything. And actually, I think the vinaigrette would be good on other roasted vegetables as well.
If you like turnips, I'd love to hear your favorite ways to eat them!
Roasted turnips with parsley-mustard vinaigrette
Adapted from Food & Wine, September 2010
1 tbs white wine vinegar
1 1/2 tsp whole-grain mustard
1 scallion, minced
1 1/2 tbs chopped parsley
1/4 cup extra-virgin olive oil, plus more for roasting turnips
Salt and freshly ground black pepper
24 baby turnips (2 pounds), stems trimmed, and turnips halved or quartered, depending on size. If you have larger non-baby turnips, just cut them into smaller pieces.
Preheat oven to 425 deg F. Whisk together vinegar, mustard, scallion, parsley, and 1/4 cup olive oil in a small bowl. Season to taste with salt and pepper.
Toss turnips with a splash of olive oil and sprinkle with salt and pepper. Spread turnips on a baking sheet and roast for about 18 minutes, until tender. Drizzle with vinaigrette and serve. If you want to serve them cool or cold, let them reach the right temperature before tossing with dressing.