The summer CSA is here and the heat has gone, which means Sam can spend lots of time in the kitchen turning fresh vegetables into tasty meals. The next few days will be a testament to his excellent cooking.
Roasted baby turnips
1 tablespoon white wine vinegar
1½ teaspoons whole-grain mustard
1 scallion, minced
1½ tablespoons chopped flat-leaf parsley
½ cup extra-virgin olive oil
Salt and freshly ground pepper
24 baby turnips stems trimmed to 2 inches
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 turnips with the remaining 1/4 cup of oil and season with salt and pepper. Spread the turnips on the preheated baking sheet and roast for about 18 minutes, until tender. Transfer the turnips to a platter and let cool.
*Saute the turnip greens in olive oil with a little salt and pepper for a light bed on which to place the baby turnips.
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