Brown Butter Roasted Turnips

Every season should be praised for it’s simple offerings that require little to no prep work. I love cooking, and I definitely love trying out new and more involved recipes, but sometimes it’s best to let a vegetable be a vegetable and do a simple roast. We’ve featured a couple of simple roasted vegetables on here, but I can’t not bring up the turnip. Turnips have never been my favorite.. I’ve always thought they were kind of lackluster and flavorless. That is until I tried out some Hakurei Turnips.. They are crisp and and kind of sweet when raw, and roasted, oh my(!), they are just delicious. They were also the gateway turnip for me. I have loved any and all turnip that has since been put before me.

Make sure you give your turnips a nice wash in cold water. Also, if you don’t want to toss the greens, feel free to cook them right alongside in the roasting pan. This simple roast vegetable make a wonderful side dish and look just lovely with a little bit of the green kept on.

Brown Butter Roasted Hakurei Turnips

time 30 minutes servings 4

1 bunch turnips
6 Tablespoons butter
1 Tablespoon coarse salt
1/4 cup olive oil
shredded parmesan cheese (optional)

Preheat oven to 350
wash and prep Turnips. I like to cut them in quarters so they roast evenly.
Mix turnip pieces with olive oil and salt. Roast in oven for 15-20 minutes till tender.
Meanwhile, brown butter in medium skillet over medium heat. Browning butter is a glorious act. The aroma will knock you to your knees. It’s nutty and sweet. Be careful not to go too far or else you’ll have burnt butter which does not taste good.
Once butter is nice and browned, add turnips and hear the sizzle. Feel free to add a little more salt here, but it’s not necessary. Allow turnips to get nice and crispy and browned, about 5 minutes.The butter will have soaked into the veggies so nothing should be soggy.
remove from heat toss with parmesan and eat!