Roasted Turnips, Shallots, and Garlic with Rosemary
By America's Test KitchenPublished on August 22, 2007
Time
1¼ hours
Yield
Serves 4
Ingredients
1 medium head garlic 1 ½ pounds turnips or rutabagas, peeled and cut into 1 ¼-inch pieces4 shallots, peeled2 tablespoons unsalted butter melted, or vegetable or olive oil, or a combination1 teaspoon dried rosemary (crumbled), or 1 teaspoon dried thyme, or 2 teaspoons fresh rosemary or thymetable salt ground black pepper
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. If roasting garlic cloves in skins, simply break head into individual cloves. If you wish to roast cloves out of skins, put whole, unpeeled head in a small saucepan with water to cover. Bring water to boil, then simmer to soften cloves and loosen skins, about 10 minutes. Drain and refresh garlic head under cold water. Separate cloves and peel.
- Put vegetables (excluding garlic) into a roasting pan large enough to hold them without crowding. Toss vegetables with butter and/or oil, rosemary or thyme, and sprinkle with salt. Roast, stirring or shaking vegetables every 15 minutes for 30 minutes. Add garlic. Raise heat to 425 degrees and continue roasting until tender and evenly browned, 15 to 20 minutes. Sprinkle with pepper; taste and adjust seasonings. Serve hot or at room temperature.
Time
1¼ hoursYield
Serves 4Ingredients
1 medium head garlic
1 ½ pounds turnips or rutabagas, peeled and cut into 1 ¼-inch pieces
4 shallots, peeled
2 tablespoons unsalted butter melted, or vegetable or olive oil, or a combination
1 teaspoon dried rosemary (crumbled), or 1 teaspoon dried thyme, or 2 teaspoons fresh rosemary or thyme
table salt
ground black pepper
Ingredients
1 medium head garlic
1 ½ pounds turnips or rutabagas, peeled and cut into 1 ¼-inch pieces
4 shallots, peeled
2 tablespoons unsalted butter melted, or vegetable or olive oil, or a combination
1 teaspoon dried rosemary (crumbled), or 1 teaspoon dried thyme, or 2 teaspoons fresh rosemary or thyme
table salt
ground black pepper
Ingredients
1 medium head garlic
1 ½ pounds turnips or rutabagas, peeled and cut into 1 ¼-inch pieces
4 shallots, peeled
2 tablespoons unsalted butter melted, or vegetable or olive oil, or a combination
1 teaspoon dried rosemary (crumbled), or 1 teaspoon dried thyme, or 2 teaspoons fresh rosemary or thyme
table salt
ground black pepper
Why This Recipe Works
When developing our roasted turnips recipe, we found that the rules that apply to roasting meats also apply to roasting vegetables: You need high, dry heat and a low-sided roasting pan that is large enough to accommodate the vegetables without crowding. You also need some fat. A number of types work well in our roasted turnips recipe. For a light, crisp crust choose vegetable oil; for flavor, olive oil or butter. A combination of butter and oil browns better than butter alone but not as well as oil alone.
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. If roasting garlic cloves in skins, simply break head into individual cloves. If you wish to roast cloves out of skins, put whole, unpeeled head in a small saucepan with water to cover. Bring water to boil, then simmer to soften cloves and loosen skins, about 10 minutes. Drain and refresh garlic head under cold water. Separate cloves and peel.
- Put vegetables (excluding garlic) into a roasting pan large enough to hold them without crowding. Toss vegetables with butter and/or oil, rosemary or thyme, and sprinkle with salt. Roast, stirring or shaking vegetables every 15 minutes for 30 minutes. Add garlic. Raise heat to 425 degrees and continue roasting until tender and evenly browned, 15 to 20 minutes. Sprinkle with pepper; taste and adjust seasonings. Serve hot or at room temperature.
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